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Brinjal and Capsicum Curry

This curry made with brinjal (egg plant) and capsicum can be served with rice. It also pairs well with chapati.

Brinjal and Capsicum Curry

Recipe by S Kamala
Recipe rating: 5.0 from 1 votes
Course: PoriyalCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

2

minutes
Cooking time

15

minutes

This 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.
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