Tuvar and Eggplant Curry (Pigeon Peas with Eggplant)

I've been dying to make this curry for a while now. In the Delhi area, tuvar is not popular so I never had the opportunity to make it. Now, here's my chance so here I go.

1 Chinese eggplant, chopped into quarters
1 bag of frozen tuvar (or pigeon peas can be found in the frozen section of Indian grocery store)
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chili paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp mustard seeds
Pinch of asafoetida powder
2 tbsp chopped cilantro
Salt per taste
Sugar per taste

1. Defrost the frozen tuvar-lilvaal or alternatively, you can cooking them in water for about 7-8 minutes until they turn soft. Keep aside.
2. Heat oil in pan. Add the mustard seeds. Once they fully splutter, add the asafoetida powder. Remove onto hot plate away from stove.
3. Now, add the chopped eggplant and tuvar to the pot with enough water to cover the veggies.
4. Add in the turmeric powder, garlic paste, ginger paste, green chili paste and salt and close lid but not fully to let cook for about 5 minutes on medium heat.
5. Check veggies and add a little sugar. Let the curry continue to boil until the veggies turn soft- about 10 more minutes. When veggies are cooked, add the coriander powder.
6. Reduce heat to low and garnish with the chopped cilantro. Serve hot with roti, rice and dal for a complete well balanced meal. Enjoy!