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