Did you know that bell peppers are excellent sources of vitamin C & A, vitamin B6 and folic acid. The fiber found in bell peppers is also said to reduce the risk for certain types of cancer. Cool huh? It doesn't hurt that bell peppers also taste great and can be used in virtually everything from salads, pizza toppings to curries making them as versatile as they are healthy.
In curries, I usually tend to use bell peppers in combination with other vegetables. It adds a certain flavor and taste to the curry that I like. In this case, I used it in combination with eggplants and in my book, this is a winning combination. This simple and quick curry is perfect with either phulkas or rotis but you could just as easily use it as a side dish to go with rice and dhal too.
Click here for a printable view of this recipe
Ingredients and Method to make Eggplant Bell pepper curry
12 small Indian eggplants cut lengthwise Or 1 medium large eggplant (baingan/ katrikai)
1 green bell pepper (capsicum/ simla mirch/kodamolagai) cut into 1/2 inch pieces
1 large onion (pyaaz/vengayam) cut fine
2 medium tomatoes (tamatar/ thakkali) cut fine ( I used roma tomatoes)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 Thai or Indian green chilies (cut fine) (or to taste)
1 inch piece of ginger (adrak/inji) minced
1/8 tsp turmeric powder
1/2 tsp garam masala (can be substituted with any other curry powder)
salt to taste
Heat oil in a heavy bottomed pan. Add cumin seeds, when the seeds begin to crackle, add green chili stir a few times. Then add onion and saute until it is transparent.Add minced ginger, turmeric powder and garam masala and stir for a few seconds.
Add tomatoes and stir and allow to cook until soft and mushy.
The copyright of this content belongs to Veginspirations.com
Add bell pepper , eggplant, salt to taste and mix well. Put a lid on the pan and allow the bell pepper and eggplant to cook on a low to medium low heat.
When cooked, remove from heat and serve hot with rotis of choice. I served these with tomato multigrain rotis.
Serves approximately 2 to 3
In curries, I usually tend to use bell peppers in combination with other vegetables. It adds a certain flavor and taste to the curry that I like. In this case, I used it in combination with eggplants and in my book, this is a winning combination. This simple and quick curry is perfect with either phulkas or rotis but you could just as easily use it as a side dish to go with rice and dhal too.

Click here for a printable view of this recipe
Ingredients and Method to make Eggplant Bell pepper curry
12 small Indian eggplants cut lengthwise Or 1 medium large eggplant (baingan/ katrikai)
1 green bell pepper (capsicum/ simla mirch/kodamolagai) cut into 1/2 inch pieces
1 large onion (pyaaz/vengayam) cut fine
2 medium tomatoes (tamatar/ thakkali) cut fine ( I used roma tomatoes)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 Thai or Indian green chilies (cut fine) (or to taste)
1 inch piece of ginger (adrak/inji) minced
1/8 tsp turmeric powder
1/2 tsp garam masala (can be substituted with any other curry powder)
salt to taste
Heat oil in a heavy bottomed pan. Add cumin seeds, when the seeds begin to crackle, add green chili stir a few times. Then add onion and saute until it is transparent.Add minced ginger, turmeric powder and garam masala and stir for a few seconds.
Add tomatoes and stir and allow to cook until soft and mushy.
The copyright of this content belongs to Veginspirations.com
Add bell pepper , eggplant, salt to taste and mix well. Put a lid on the pan and allow the bell pepper and eggplant to cook on a low to medium low heat.
When cooked, remove from heat and serve hot with rotis of choice. I served these with tomato multigrain rotis.
Serves approximately 2 to 3
Priti · 764 weeks ago
satya · 764 weeks ago
Satya
http://www.superyummyrecipes.com
Priya · 764 weeks ago
preeti · 764 weeks ago
Umm Mymoonah · 764 weeks ago
Ana Powell · 764 weeks ago
sowmya · 764 weeks ago
swathi · 764 weeks ago
Deepa · 764 weeks ago
Deepa
Hamaree Rasoi
jeyashrisuresh · 764 weeks ago
shama · 764 weeks ago
Manju Rajender · 764 weeks ago
Hari Chandana · 764 weeks ago
Lata Raja · 764 weeks ago
BTW Please let me know who is hosting T&T Veg Inspirations.
Apu · 764 weeks ago
sapthanaa · 764 weeks ago
Sapthanaa - www.abikitchen.blogspot.com
indu Srinivasan · 764 weeks ago
missv · 764 weeks ago
creativecook 22p · 764 weeks ago
SpiceandCurry · 761 weeks ago
came here from a link in Indrani's site ...and I must tell that we too like to make this combo on a regular basis (sometimes I do add red bell pepper for some sweetness in the dish), good to know you have posted this recipe.Yours looks so so delicious..
hugs and smiles
sushmita pandit · 611 weeks ago