1 lb eggplant chopped into 1 inch size
4 Italian pepper or bell pepper chopped
1 medium size onion chopped
2 cloves garlic
½ inch ginger piece
2 red tomato chopped (double the amount of onion)
Few curry leaves
½ tbs mustard seeds
1 tbs red chilli powder
¼ tbs turmeric powder
1 tbs curry powder
5-6 tbs oil
Salt as per taste
Roast and crushed into powder:
½ cup peanut
¼ cup sesame seeds
1)Grind onion, ginger and garlic to a smooth paste with few spoons of water. Grind chopped tomato.
2)Heat 1 tbs oil in a frying pan and stir fry pepper pieces for about 5 minutes and keep it aside.
3)Heat 2 tbs oil and fry the eggplant pieces and keep it aside.
4)Heat 2 tbs oil in a frying pan, add onion paste and fry it for couple of minutes and then add tomato paste and fry it for about 5 minutes, add curry powder, turmeric, chilli powder and 2 cups of water and let it boil and then add fried eggplant, pepper stir it and cover the lid and let it cook for about 5 minutes, add crushed peanut/sesame powder to it and mix it properly and let it cook for another couple of minutes.
5)Heat 1 tbs oil and mustard seeds, add curry leaves after it finish popping and then add eggplant to it and mix it properly. Eggplant pepper curry is ready to serve with rice or roti.