Wednesday, February 27, 2008

Eggplant - Bell Pepper

I was a little skeptical about pairing chinese eggplant and red bell pepper, as both tend to be sweet. But I had just one each of these and had to quickly make a curry for rotis. So, just tossed them together with quite a dose of chillie powder, and the result was not disappointing. Was a visual delight too!

Chinese Eggplant - 1 big, cut into chunks
Red Bell Pepper - 1 big, cut into chunks
Onion - 1 big, thinly sliced and halved lengthwise
Salt - to taste

Turmeric - 1/2 tsp
Red chillie powder – 2 tsp
Your favorite masala powder – 2 tsp
Fresh Coriander leaves

Cumin seeds - 1/2 tsp
Garlic - 2 cloves, minced
Curry Leaves - sprig
Oil - 1 tbsp

  1. Heat oil in a wide skillet, toss in cumin seeds, garlic and curry leaves
  2. Imediately add sliced onions, saute just until tender and toss in eggplant and bell pepper chunks
  3. Sprinkle salt and turmeric, saute on medium heat until the vegetables are softened
  4. Add chillie powder and masala powder, mix well
  5. Add chopped coriander leaves, turn the heat off

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