Brinjal and Capsicum Curry

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

  1. Cut brinjal into lengthwise slices.
  2. Cut capsicum also to the same size.
  3. Chop onion and tomato finely.
  4. In a kadai put oil. When it is hot add mustard and cumin seeds.  Add asafetida powder and curry leaves.
  5. Add chopped onion and fry till it become transculant.
  6. Add tomato pieces and fry till it mashed well.
  7. Add red chilli powder, coriander powder, turmeric powder and salt.
  8. Mix well and add tamarind juice.
  9. Now first add the brinjal pieces and stir fry for few minutes.
  10. Then add capsicum pieces and mix well.
  11. Sprinkle a handful of water and close with a lid.  Cook for 2 to 3 minutes on low flame.
  12. When it is cooked well and looks dry remove.
  13. Garnish with chopped coriander leaves.

This curry can be served with rice.  It also goes well with chapati.

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