Dry roast urad dal, chana dal, coriander seeds, whole peppercorns, and dry red chilies on a flat skillet over medium heat until golden brown.

Cool the roasted spices and grind them into a smooth powder. Set aside.

Heat oil in a flat skillet over medium heat.

Temper mustard seeds and curry leaves in the hot oil for a few seconds.

Add chopped onions and crushed garlic and sauté until the onions turn translucent.

Add the eggplant, ground masala, turmeric powder, and red chili powder to the skillet.

Toss to combine, then add the cashew nuts and mix well.

Sprinkle some water and salt over the mixture, cover with a lid, and cook the brinjal until tender.

Keep sautéing and turning the eggplant over to prevent sticking.

Once cooked, garnish with chopped coriander leaves and serve.