This curry made with brinjal (egg plant) and capsicum can be served with rice. It also pairs well with chapati.
Brinjal and Capsicum Curry
Course: PoriyalCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
2
minutesCooking time
15
minutesThis curry made with brinjal (egg plant) and capsicum can be served with rice. It also pairs well with chapati.
Ingredients
Brinjal – 2
Capsicum – 1
Tomato – 1
Big Onion – 1
Red Chilli Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Turmeric Power – 1/4 teaspoon
Tamarind Juice – 1 or 2 teaspoons (optional)
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Cumin Seeds – 1/2 teaspoon
Asafoetida Powder – 2 pinches
Curry Leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Cut brinjal into lengthwise slices.
- Cut capsicum also to the same size.
- Chop onion and tomato finely.
- In a kadai put oil. When it is hot add mustard and cumin seeds. Add asafetida powder and curry leaves.
- Add chopped onion and fry till it become translucent.
- Add tomato pieces and fry till it mashed well.
- Add red chilli powder, coriander powder, turmeric powder and salt.
- Mix well and add tamarind juice.
- Now first add the brinjal pieces and stir fry for few minutes.
- Then add capsicum pieces and mix well.
- Sprinkle a handful of water and close with a lid. Cook for 2 to 3 minutes on low flame.
- When it is cooked well and looks dry remove.
- Garnish with chopped coriander leaves.
This was my lunch side dish today