In a wok or a pot, on medium heat, Add olive oil let it heat up.
Next add in cumin seeds, black peppercorns, cloves, cinnamon, black cardamom, and green cardamon pods. Sauté them.
Next add in onion until it's transluscent.
Add the serrano peppers and sauté them all together.
Add the tomatoes and mix them well.
Add in the ginger and garlic and mix well.
When the consistency is like a gravy then add in red chili powder, turmeric, coriander powder, garam masala, salt, half of the fenugreek leaves and half of the cinlantro. Mix well.
Cover the wok or the pot for 5 minutes.
Add some water, and cover it up for 2 minutes.
Uncover it and place the broil eggplants in the wok or pot with your gravy.
Mix them well, and cook it on medium to low flame for 5 minutes.
Garnish with cilantro and fenugreek leaves.
Serve it hot with a naan.