Brinjal or Eggpant is native to the Indian Subcontinent. There are different varieties of different sizes, shapes and color. Brinjal becomes tender when cooked and develop a rich flavor. It is low in fat.
This is my mom's recipe. She do a lot of varieties with brinjal. I love it all. One of my favourite is this brinjal and capsicum recipe. This goes well with dhal. If you add spicy to this recipe, you can match it with chapathi/ paratha. This both vegetable together make a nice pair.
Ingredients:
Brinjal/ Eggplant - 1 medium
Capsicum - 1 ( Sliced)
Onion - 1 chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seed - 1/4 tsp
Urud dhal - 1/4 tsp
Salt - As required
Oil
To Grind:
Channa dhal - 2 tsp
Cumin seeds - 1 tsp
Red chili - 2 nos
Coconut - 1 slice chpped
Pepper corns - 1 tsp
Method:
1) Heat a pan with 1 tsp oil. Add cumin seeds and allow it to splatter. Then add channa dhal, red chili, coconut and pepper corns. Saute it for 1 min.
2) Allow it to cool and grind into a fine paste. Add water very little while grinding.
3) In a pan heat 3 tsp oil, add mustard and urud dhal, once splattered add chopped onions and saute it until onions become glossy. Add ginger garlic paste and saute it for another 1 min.
4) Now add turmeric powder, chopped brinjal and capsicum. Mix well. Close and cook for 5 mins.
5) Capsicum has water content in it. After 5 min you can see brinjal and capsicum half cooked with the water.
6) Add required salt, and cook for another 2 mins. Now add the grind paste, and mix well.
7) Close it with lid, let it cook for 5 mins. After 5 mins masala will be well mixed with brinjal and capsicum.
8) Add chopped coriander leaves, garnish and serve. Yummy delicious brinjal and capsicum curry is ready.....
Note:
1) If you are using Indian brinjal, then chop 3 - 4 brinjal (medium size).
2) Do not chop brinjal or capsicum finely. Make it medium size.
3) If you like to store this dish for another day, do not add coconut while grinding.
4) Adjust the amount of pepper corns based on your spice level.
5) If pressure cooking, just wait until 1 whistle and put in simmer for 5 mins.
6) You can also do it without grind masala. Add cumin powder and chili powder for spicy while cooking.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
This is my mom's recipe. She do a lot of varieties with brinjal. I love it all. One of my favourite is this brinjal and capsicum recipe. This goes well with dhal. If you add spicy to this recipe, you can match it with chapathi/ paratha. This both vegetable together make a nice pair.
Ingredients:
Brinjal/ Eggplant - 1 medium
Capsicum - 1 ( Sliced)
Onion - 1 chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seed - 1/4 tsp
Urud dhal - 1/4 tsp
Salt - As required
Oil
To Grind:
Channa dhal - 2 tsp
Cumin seeds - 1 tsp
Red chili - 2 nos
Coconut - 1 slice chpped
Pepper corns - 1 tsp
Method:
1) Heat a pan with 1 tsp oil. Add cumin seeds and allow it to splatter. Then add channa dhal, red chili, coconut and pepper corns. Saute it for 1 min.
3) In a pan heat 3 tsp oil, add mustard and urud dhal, once splattered add chopped onions and saute it until onions become glossy. Add ginger garlic paste and saute it for another 1 min.
5) Capsicum has water content in it. After 5 min you can see brinjal and capsicum half cooked with the water.
6) Add required salt, and cook for another 2 mins. Now add the grind paste, and mix well.
7) Close it with lid, let it cook for 5 mins. After 5 mins masala will be well mixed with brinjal and capsicum.
8) Add chopped coriander leaves, garnish and serve. Yummy delicious brinjal and capsicum curry is ready.....
Note:
1) If you are using Indian brinjal, then chop 3 - 4 brinjal (medium size).
2) Do not chop brinjal or capsicum finely. Make it medium size.
3) If you like to store this dish for another day, do not add coconut while grinding.
4) Adjust the amount of pepper corns based on your spice level.
5) If pressure cooking, just wait until 1 whistle and put in simmer for 5 mins.
6) You can also do it without grind masala. Add cumin powder and chili powder for spicy while cooking.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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