Brinjal and Capsicum Curry (with msala)

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.




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Mint rice/ Puthina Rice

Hi all, this recipe is my favourite. I like the aroma of mint. Mint is a aromatic, herb. Mints are easily grown around your home. It grows even in full sun. In stores, it is available in all forms like fresh leaves, dry powders or mint paste. Making this recipe with fresh mint gives a special aroma and flavor. It is best to give it in kids lunch box. Because of the color kids love to eat.

Mint is also a medicinal herb. It is good for stomachache and helps in for a good deep sleep. It is good for summer.

Ingredients:

Basmati Rice - 1 cup
Mint leaves - 1 cup full
green chili - 2 (adjust to your spice level)
Ginger garlic paste - 1 tsp
Jeera - 1 tsp
Cloves - 3
Cinnamon stick - 1 inch
Curry leaves
Coriander - to season
Water - 1 1/2 cup
Oil

Method:

1) Soak 1 cup of basmati rice for 30 mins.

2) Wash mint leaves thoroughly. Grind it to a paste.

3) In a cooker heat 2 tsp oil, once heated splatter jeera, cloves and cinnamon stick. Add theginger garlic paste and mint paste to it and saute it for 5 mins or until you get the mint flavor (raw smell should go off). Mix well and add salt required for mint.

4) To this mixture add the soaked basmati rice with measured cups of water (1 1/2 cup). Now add required salt for rice alone as salt for mint is already added.

5) Let it boil in medium heat until you get the first bubble. At this point you will notice that water content is reduced and rice is well mixed (coated) with mint.

5) Close the lid and pressure cook it for 1 whistle. Then put the heat to simmer and leave for 5 mins.

6) After 5 mins remove from heat and keep it aside till pressure is all released.

7) In a small pan heat oil and splatter curry leaves and mix it with rice. Season with chopped coriander leaves.

Method 2

There is another way of preparing this rice. You can saute the mint paste separately, prepare rice separately and mix it together. The picture i have shown here is made as of method 1.

Notes:

1) You can add chopped onions while sauteing mint paste. Also add peas while cooking rice if you like.

2) Can also season with roasted cashew to enrich the flavor. Or replace it with peanuts.

3) Adding hand-full coriander leaves while grinding mint, adds extra flavor.



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.