Curried Capsicum, Brinjal And Potato

Recipe by
Total Time:
35 minutes
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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4

Ingredients

  • 10 - small brinjals, cut into halves
  • 3 - potatoes, peeled and chopped into quarters
  • 2 - capsicums, cut into quarters
  • 3 tbsp - Coconut paste
  • 3 - onions, chopped
  • 50g - cashew nuts, halved
  • 2 tbsp - Coriander leaves
  • 4 - Cloves
  • 6 or 8 - whole peppercorns
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Turmeric powder
  • 2 tsp - chilli powder
  • 2 tbsp - Tamarind juice or Vinegar
  • 3 tbsp - oil
  • Salt to taste

How to Make Curried Capsicum, Brinjal And Potato

  • Heat oil in a pan and fry the cloves, peppercorns, and cumin seeds for a minute.
  • Add the onions and cashew nuts and saute till golden brown.
  • Add the brinjals, capsicums, potatoes, and all the other ingredients and mix well.
  • Add 2 cups of water and cook covered till the potatoes and brinjals are cooked.
  • Simmer till the gravy thickens.
  • Serve with rice or chapatis or rotis.
  • Recipe Courtesy: Anglo-Indian Recipes