Brinjal Capsicum Curry Recipe
Brinjal Capsicum Curry- a simple and quick curry with eggplants and green peppers. Pairs well with rotis, rice and chapati
Servings: 3
Ingredients
- Purple brinjals eggplants 10 stalks removed and quartered
- Capsicum 1 medium chopped into bite size pieces
- Onion 1 largish sliced thinly
- Thick tamarind extract 2 tbsp
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Salt to taste
- Curry leaves a few
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Urad dal 1 tsp
- Hing asafoetida a small pinch
- Coriander leaves 1 tbsp chopped finely
Instructions
- Heat a pan with oil.
- Add the mustard seeds and once they pop, add the urad dal and cumin seeds.
- Add hing and curry leaves next.
- Now, add onions and fry till translucent.
- Once done, add the turmeric powder and mix well.
- Add red chili powder, mix and add the coriander powder next.
- Mix well.
- Add the capsicums next and fry for a min.
- Now, add the brinjals, mix well.
- Add tamarind paste and cook for a min.
- Add salt.
- Mix again.
- Cook covered on medium flame for 4 to 5 mins.
- Once done, open and garnish with coriander leaves.
- Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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