Heat the oil in a wok. Add the seeds and wait until you see them sauté in the pan.
Add the finely chopped onion, crushed garlic and a little salt. Stir. Cook one to two minutes over medium-high heat.
If you can find fresh curry leaves it is even better! If so, add them to the onions before putting in the other ingredients. Then put in all the spices, stir and let it cook a full minute.
Then add the eggplant cubes, stir and add a trickle of water. Stir again, cover and let cook 7 minutes over medium-low heat.
Finally add the rest of the vegetables and a little water if necessary.
Check the salt and serve with a few fresh cilantro leaves if you like.