Brinjal And Capsicum Curry
Brinjal is a very much healthy vegetable, which controls Diabetes and gives protection from Cardio-Vascular diseases. My husband is such a hater of Brinjal, that whenever i cook brinjal, he will carefully avoid Brinjal, insisting of the allergy he had during his school days. Though he eats other foods which are advised by doctor not to eat for that allergy, he will never touch this heavenly vegetable. Once i prepared this recipe. He tasted the curry, even without my insistence and to my surprise he liked it.. Adding capsicum gives crunchiness to the curry.. Best recipe for those, who don't like brinjal.. Give this recipe a try.. You will surely love it..
Ingredients: (Recipe For 2)
Brinjal - 2
Green Capsicum - 1/2
Yellow Capsicum - 1/2
Big Onion - 2
Tomato - 2
Ginger-Garlic Paste - 1 tbsp
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - As required
Oil - As required
Coriander Leaves - For Garnishing
Procedure:
- Chop Brinjal and capsicum into little bigger pieces. Chop onion and tomato finely.
- Heat oil in a pan. Add cumin seeds to the hot oil.
- Add chopped onion after cumin seeds sizzle.
- When onions are translucent, add Ginger-garlic paste and saute well.
- Add chopped Brinjal, after the raw flavor of ginger-garlic paste goes off. Cover the pan with a lid and cook well.
- When brinjal is half cooked, add chopped capsicum.
- Cook in a medium flame for some time. and then add chopped tomatoes.
- Add also salt, turmeric powder and sambar powder.
- Saute until all the vegetables are cooked completely. Add Garam Masala powder and switch off the flame. Garnish with coriander leaves and serve the curry.
- It tastes so good with Chapathi/Roti. Adjust the spice according to your taste. You can also prepare this curry with Green Capsicum alone.
