Eggplant Bell Pepper Stew

Eggplant Bell Pepper Stew  -  Sunayana Gupta

INGREDIENTS

Bell Pepper – 2 (Medium)
Eggplants – 4 (Small)
Tomatoes (Chopped) – 2 (Medium)
Onion – 1 (Large)
Coconut (Grated) – ¼ cup
Mustard seeds – 2 tsp
Curry Leaves – 8-10
Turmeric Powder – 1 tsp
Garam Masala Powder – 1 tsp
Coriander Powder – 1 tsp
Asafetida (Hing) – ½ tsp
Red Chilly Powder – 1 tsp
Dry Red Chilly - 2
Salt – To taste
Oil – 3 tsp
Water – 1 cup or as required

Method –

1.Peel onion and cut in long and thin slices . Also cut eggplants and bell peppers but in big chunks/pieces . Keep aside .

2.Heat oil in a pan . Add mustard seeds , dry red chillies and curry leaves .

3. When they begin to crackle add asafetida, turmeric pd. and sliced onions . Saute till pink .

4.Add chopped tomatoes and coconut and cook till they become mushy .

5.Add bell peppers and eggplants . Put garam masala pd., coriander pd. , red chilly pd. , salt and about 1 cup water . Cover the pan and cook till the veggies become tender . This may take about 10 minutes .

'Bell pepper eggplant stew' ready . Serve hot with roti or simply boiled rice .