Eggplant-Bell Pepper Curry

This eggplant curry is simple and easy. Potato is a good contrast for eggplant. Here I have tried bell peppers. This curry goes well with white rice and cucumber raita. 

Ingredients
Eggplant(small) - 4-5nos
Bell peppers -  2 (Your choice)
Shallots - 1
Tomato - 1
Tamarind - small ball(soak it in water and keep it aside)
Grated coconut - 1/4 cup
Red gram dal - 2 tsp
Coriander seeds - 1tsp
Cumin Seeds - 1 tsp
turmeric powder - 1/2 tsp
Curry leaves for grinding and garnish
Red Chillies - 4 nos
mustard seeds - 1tsp
oil for seasoning(2 tbsp)
Salt to taste

Method
Wash the vegetables well. Cut the egg plant into long thick pieces and soak in water for 20 mts.
Cut the bell peppers also into pieces.
Heat the pan and add 1 tsp oil. Add red gram dal, coriander seeds, cumin seeds, 2 red chillies, curry leaves and shallots and fry them till golden brown. Then add the grated coconut and tomatoes and fry another 5mts. Grind it into a nice paste.
Drain the soaked eggplant.
Heat 1 tbsp oil in the pan. Add mustard seeds and remaining red chillies. When it pops add the cut vegetables and shallow fry them till they are half cooked. Add turmeric powder, salt and tamarind water and cook in medium flame.
When it comes to a boil add the ground paste and cook till the oil oozes out on the sides of the pan.
Garnish with curry leaves.