Brinjal or baingan makes for an excellent combination with capsicum. The Brinjal subzi here combines the mildness of brinjal with the flavor of capsicum, the tangy sweetness of tomato and spiced with masalas and garlic to make a healthy, wholesome subzi which goes well with hot phulkas.
Brinjal is a rich source of fibre, potassium and phyto nutrients and is recommended for Type 2 diabates and facilitates weight loss. Did you know Brinjal is a popular nomenclature in South Asia while "Aubergine" is the popular usage in Britain while America and Australia prefer to call it as "Eggplant".
Brinjal capsicum curry is a unique and tasty combination of brinjal and capsicum made into a curry. This vegetarian recipe is made in tangy tomato gravy and spiced with masalas for a wholesome curry. This recipe is served as a side dish and made as a stewed recipe. You can learn how to make this at home using our recipe guide. Brinjals and capsicum are sliced and then cooked with tomato-onion gravy.
Ingredients
- 3 - Brinjals (eggplants)
- 1/2 cup - Capsicum (bell pepper)
- 1/2 cup - Onion (chopped)
- 1 - Tomato
- 2 - Garlic pods
- 1 tsp - Grated ginger
- 1 - Green chilli
- 2 - 3 tbsp - Oil
- 1/2 tsp - Cumin seeds
- Salt
- 1/2 tsp - Chilli powder
- 1 tsp - Sambar powder
- 1/4 tsp - Turmeric powder
- a pinch - Asafoetida
- 1/2 tsp - Coriander powder
- Coriander leaves - to garnish
How to Make Brinjal Capsicum Curry
- Heat oil in a pan, add cumin and allow it to crackle.
- Add onion, ginger, garlic, green chilli and saute till onion turns transparent.
- Add sliced brinjal and salt and saute till brinjal is partially cooked.
- Add capsicum, tomato and spice (masala) powders and some salt and saute till the vegetables turn soft.
- Garnish with coriander leaves and serve it hot with chapattis.
- Recipe Courtesy: Indian Vegetarian Kitchen
