Monday, July 19, 2010

Eggplant with Bell Pepper Curry ~ Baingan Simla Mirch Sabzi

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.

Eggplant Bell Pepper curry ~ Baingan Simla Mirch Sabzi


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.
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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

Comments (21)

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Yummy and I love the combo....looks gr8
wow ,curry looks delicious ..very interesting combo ..new to me ,i am sure taste must be awesome ..thanks for sharing dear

Satya
http://www.superyummyrecipes.com
Beautiful combo , looks yummy n delicious.
Lovely and rare combo..bookmarked!
That must be a great side dish for both rice or roti's.
Delicious aubergine curry ♥
sure does sound good and unusual combo fo eggplant and bell pepper..should try it sometime..
Lovely curry Usha. I like eggplant and capsicum .
I also love the flavor of bell peppesr. Specially on pizzas :-) But never tried this combination. must be awesome.
Deepa
Hamaree Rasoi
Nice recipe, goes well with sambhar rice. we make the kovakkai, potaoto and bell pepper combo
that's a different combo dear...yummy
Its true that the bell peppers add a lots of flavour to any dish. Seems to be a gud combo :)
Mmmm Delicious combination.. looks perfect :)
Bell peppers are one of my favourite veggies to play around. I think they will nicely combine with the rotis as side dish.
BTW Please let me know who is hosting T&T Veg Inspirations.
I love the eggplant green pepper combo!! Its a regular feature in my kitchen :)
thats a real good combination.. new to me .. a must try recipe.. looks tempting

Sapthanaa - www.abikitchen.blogspot.com
indu Srinivasan's avatar

indu Srinivasan · 764 weeks ago

yummy and delicious combo.
excellent - and there are so many eggplants at the farmer's market right now!
Very tempting combo.Looks yumm
Usha,
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
lovely curry.....

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