Egg plant and Soy beans masala

This is the first time I am cooking with soy beans. I got them from an asian grocery shop in westfield shopping centre.  They are from the frozen section. I thawed them in a microwave for one minute before adding them to the eggplant masala. The recipe is different as we usually add potatoes to the egg plants.

Recipe:
Ingredients:
3 Medium size eggplants
Frozen Soy beans- 1 cup( thawed).
Onion- 1 no ( finely chopped)
Tomato-  1 no ( finely  diced)
Turmeric powder- 1/2 tsp.
Chilli powder- 2 tsp
Coriander powder- 3 tsp
Tamarind extract- 2 tbsp
Salt to taste.

For tempering:
Mustard seeds- 1 tsp
Cumin seeds-1 tsp
Curry leaves - 1 sprig
Channa dal- 2 tsp
Urad dal- 1 tsp
Oil to fry.

For Garnishing:
A bunch of coriander leaves

Method:
To a hot pan, add oil. Once the oil is medium hot, add channa dal, urad dal. Fry till they are golden brown. Add cumin seeds, curry leaves, mustard seeds till mustard crackles. Now add the chopped onions with a pinch of salt. Once the onions are translucent, add the diced tomatoes, turmeric powder. Try to mash the tomatoes as to extract the juices and make them tender. Add the cut eggplant and add all the powders. Toss them till all the pieces are evenly coated with the masala. Add salt. Cover up with a lid for 5 minutes. Add the thawed soybeans. Mix them well and allow them to cook for 5 min. Add tamarind extract and allow them to cook for another 3 minutes. Once done, garnish with coriander leaves.
Serve hot with rice.