Eggplant With Bell pepper Curry

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - Eggplants (cut lengthwise)
  • 1 - Green pepper (cubed)
  • 1 - Onion (big and chopped finely)
  • 2 - Tomatoes (chopped finely)
  • 1 tsp - Cumin seeds
  • 2 - Green chillies (cut lengthwise)
  • 1 inch - Ginger (minced)
  • 1 tbsp - Coriander powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Garam masala powder
  • Salt
  • Oil

How to Make Eggplant With Bell pepper Curry

  • Heat 1 tsp oil in a kadai.
  • Add cumin seeds and let it splutter.
  • Add green chillies, chopped onions and saute till translucent.
  • Add minced ginger, turmeric powder, coriander powder, garam masala and stir for few minutes.
  • Add the tomatoes and saute until the tomatoes turn soft and mushy.
  • Add the cubed bell peppers, eggplants chunks and salt, and stir well.
  • Close the pan with a lid and cook on simmer until the veggie is well cooked.
  • Serve hot with rotis or rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes