Eggplant and Green Pepper Curry(Dappa menasinakayee,Badanekayee Palya)

Ingredients

1 large eggplant(Badanekayee)

1 medium green pepper

(dappa menasinakayee)

2 small onions(erulli)

2 tsp red chillie powder

(kharadapudi)

1/2 tsp turmeric powder

(Arishina)

1tsp madras curry powder(Sambarpudi)

1tsp tamarind paste or liquid(Hunisehuli)

1tsp brown sugar or jaggry(Bella)

Salt to taste

Coriander leaves for garnish

Seasoning

1tbsp oil(enne)

1tsp mustard seeds(sasuve)

1stalk curry leaves(Karibevu)

2 pinches of asafetida(ingu)

Method
First wash the vegetables. Then slice Them into 1' inch cube size. Now take pot or pan pour oil and place it on the stove. When oil heats up add mustard seeds. Mustard seeds starts to pop up, add curry leaves and asafetida or ingu then add onion and fry until golden brown, now add eggplant (Badanekayee)fry for a little while then add green pepper (Dappa menasinakayee)  fry for few seconds. If required add little water and cook until vegetables get soften. Then start adding red chillie powder, curry powder,turmeric powder, tamarind paste or liquid (Hunisehuli) brown sugar, jaggery (Bella) and salt. Bring it to boil. Then take out from top of the stove. Garnish with coriander leaves.Your curry is ready to eat.
It goes well with Roti, Chapathi ,Rice.
Serving size;2 to 4