Eggplants and Bell peppers Pepper Masala

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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  • 1 - Eggplants (cubed)
  • 1 - Green bell pepper (cubed)
  • 1 - Onion (chopped)
  • 1 - Tomato (chopped)
  • 4 - Garlic cloves (crushed)
  • 1 tsp - Pepper powder
  • 1/4 tsp - Red chilli powder
  • 1/2 tsp - Garam masala powder
  • 1/2 tsp - Coriander powder
  • 1/3 cup - Coconut milk
  • Salt
  • Curry leaves
  • Oil
  • 1 tsp - Mustard seeds+Cumin seeds

How to Make Eggplants and Bell peppers Pepper Masala

  • Heat 1 tsp of oil in a kadai and splutter mustard seeds and cumin seeds.
  • Add the chopped onions, chopped tomatoes, crushed garlic cloves, curry leaves and salt and saute until the tomato is well cooked.
  • Add the cubed eggplant, and saute for few minutes.
  • Add the pepper powder, red chilli powder, garam masala powder, coriander powder and saute for few more minutes.
  • Add the cubed bell peppers and toss gently.
  • Add the coconut milk and cook until the oil separates and the masala is semi thick.
  • Serve hot with rice or rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipes