In a 1 ½–quart saucepan, heat 1 cup of the oil to 350°F. Fry the eggplant sticks, in small batches, for about 1 to 2 minutes or until the skin turns slightly darker. Using a pair of tongs, transfer to paper towels to drain.
Fill another saucepan with water and bring to a boil. Blanch the okra for 1 minute. Drain and set aside.
Make the chile paste: Place the jalapeños, shallot, garlic, lemongrass, galangal, and 2 tablespoons of oil in a food processor. Blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
Heat a 5-quart Dutch oven over medium-low heat, add the remaining 2 tablespoons of oil, then sauté the chile paste, stirring often, until the chile turns a darker shade of red, 20 to 30 minutes. Add more oil if the pan starts to look dry along the way.
Add the cumin, coriander, and turmeric, and continue to sauté for a few more seconds until fragrant.
Add the vegetable stock, tofu puffs, pandan knots, and bring it to a boil. Cover the pot with a lid and simmer for 10 minutes over medium-low heat.
After 10 minutes, uncover the pot. While the broth is simmering, add the cabbage, tomatoes, eggplant, lime leaves, and curry leaves. Use the back of the spatula to immerse the vegetables in the broth if needed.
Season with palm sugar, salt, and mushrooms seasoning. Taste and adjust the seasoning if needed.
Once the cabbage is as crisp-tender as you like, add the okra and coconut milk, then simmer for another 2 to 3 minutes.
Swirl in the lime juice, taste, and adjust the seasoning if needed. Remove the pandan leaves before serving.