Wash and slice the brinjal/eggplants as little long and thick slices, and add this sliced eggplants to a large pan.
Add enough oil, garlic, green chilies and salt, mix well and lightly fry the eggplant slices in the oil (you do not need to deep fry the eggplants, just coat with enough oil and lightly stir fry).
Add the water, turmeric powder, cumin seeds powder and red chili powder also to the pan, mix everything well and bring the mixture to a boil.
Once the mixture starts boiling, reduce the heat to low and simmer in low heat for about 2 to 3 minutes or until the eggplants are almost tender.
Meanwhile wash and chop the tomatoes also in slightly thick and long slices, add the tomato slices also to the pan.
Stir everything well, cover and cook in medium heat for about 6 to 8 minutes or until the eggplants are cooked and tender and the tomatoes are also lightly cooked.
Open the pan, add the remaining spices - coriander powder, garam masala powder and black peppercorns, stir well and simmer in low heat for 2 minutes.
Finally add the extra 1 tablespoon of coconut oil and curry leaves, mix well and cook for 1 more minute and the delicious eggplant tomato curry is ready to be served! Enjoy the yummy brinjal/eggplant tomato curry with rice, chapathi or poori as you wish!