Roast coconut powder, poppy seeds, sesame seeds, and cumin seeds in a heavy skillet over low heat until light brown.

Remove from pan to cool.

Process the roasted mixture in a food processor until grainy and reserve.

Grind roasted channa dal in a spice grinder until fine powder and add to the coconut mixture.

Process peanuts in a food processor until coarsely ground.

Wash and stem eggplants, cutting each 2/3 into the wide end, forming an 'X' while leaving the stem end intact.

Heat 1/4 cup oil in a skillet and cook eggplants on low until soft.

In a separate pan, heat 2 tablespoons of oil to medium-hot.

Add cumin seeds and mustard seeds to the hot oil until they begin to pop.

Add chopped onions and stir until beginning to brown.

Add ginger-garlic paste, turmeric, cumin, coriander powder, chili powder, and salt.

Stir spices into the onion, then add chopped tomatoes.

Stir in tomatoes and add coconut mixture with peanuts.

Add eggplants and 1 cup of water.

Stir, cover, and cook over low heat for 20 minutes, adding water as needed to maintain a smooth consistency.

Add garam masala and most of the chopped fresh coriander, stir.

Check seasoning.

Garnish with remaining chopped coriander before serving.