Indian Vegetable Curry with Eggplant and Bell Pepper
Indian Vegetable Curry with Eggplant and Bell Pepper

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, indian vegetable curry with eggplant and bell pepper. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Indian Vegetable Curry with Eggplant and Bell Pepper is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Indian Vegetable Curry with Eggplant and Bell Pepper is something which I have loved my entire life.

Late summer vegetables team up with fried cheese in this quick and easy eggplant, bell pepper, and paneer curry. Toss together eggplants, onion, bell peppers, chiles, and oil in roasting pan. Roasted tomatoes, eggplant, and fresh mozzarella stack up with pesto-infused amaranth for a dish that's filling, and fun.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook indian vegetable curry with eggplant and bell pepper using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Indian Vegetable Curry with Eggplant and Bell Pepper:
  1. Prepare 4 Eggplants (slim Japanese type)
  2. Make ready 1/2 Onion
  3. Make ready 2 medium Tomatoes, or canned tomatoes
  4. Take 1 Bell pepper (potato is better)
  5. Make ready 1 half the size of your thumb Ginger
  6. Get 1 clove Garlic
  7. Get 2 tbsp Oil
  8. Make ready 1 tsp Cumin seeds
  9. Prepare 1 tsp ☆Turmeric
  10. Prepare 1 1/2 tbsp ☆Coriander
  11. Get 1/2 tsp Garam masala
  12. Get 1/2 tsp Pepper
  13. Prepare 1 Salt

The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. Caponata, a vegetable dish consisting of eggplant and bell peppers, is really easy to make considering that you have just to chop everything up You get this creamy richness from the eggplant, slight sweetness from the peppers, salt from the capers, and a ton of freshness from all the herbs! Capsicum Gojju or Bell Pepper Curry is a simple and easy to do spicy curry with bell pepper or capsicum as the main ingredient. Delicious and healthy dishes that can be made even by first timers.

Instructions to make Indian Vegetable Curry with Eggplant and Bell Pepper:
  1. Cut the eggplants in half. Mince the onion, garlic, and ginger. You can also mince them separately in a food processor.
  2. Dice the tomatoes. Again, you can just use a food processor if you want to make this easier.
  3. Cut the bell pepper into bite sized pieces. Normally, I would recommend using boiled potatoes; we just didn't have any at the time.
  4. Put the eggplants into a deep container, and either microwave for about 10 minutes, or toast evenly in an oven toaster. Once they're done, peel the skin.
  5. Peel the skin using a fork or spoon, and set aside the fleshy part. Be careful since it's hot.
  6. In a frying pan with oil, stir-fry the bell pepper for about a minute (and set aside).
  7. Heat oil in the same frying pan, and sauté the cumin seeds. There will be some popping sounds.
  8. Thoroughly sauté the minced ginger and garlic with oil.
  9. Add onion, and continue sautéing until translucent. It usually takes about 5 minutes. Add all the ☆ spices and mix well.
  10. Add tomatoes, and sauté until it becomes paste-like and some oil comes out. This extra step is crucial in making Indian curry.
  11. Add the peeled eggplants into the paste from Step 10 and stir. Mix the eggplants well by mashing with a spatula.
  12. It'll look like this. At this point, add salt and pepper to taste.
  13. Add bell pepper from Step 3 and garam masala and mix well.
  14. It's done! Serve together with naan and rice. This dish is called Baingan Bharta in Hindi.

You can also make plain tamarind gojju without adding any vegetables. Mix vegetable curry - Indian main course recipe contains Carrots, cauliflower, green peas and beans, baby corn, capsicum and paneer/cottage cheese with traditional masala and curry, selective focus. Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently. This was sooo tasty and delicious with paratha. I don't like peeling vegetables or wasting skins so I left the skin on my Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos.

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