Brinjal Capsisum Tomato Curry

Saturday, April 2, 2011

Long Brinjals 2
Capsicum 1
Tomatoes 3
Onion 1 (optional)
Chana dal 2 teaspooon
Urad dal 2 teaspooon
Mustard seeds 1 teaspoon
Jeera 1 teaspoon
Red Chillies 2
Amchur powder ½ teaspoon (optional)
Coriander powder (Dhaniya powder) 1 teaspoon
Turmeric powder 2 pinches
Oil 2 teaspoons
Red chilli powder 1 teaspoon
(adjust accordingly)
Salt as needed

1. Cut the vegetables. In a deep bowl fill water and add salt the brinjals don’t leave them open they will change color.
2. Heat a deep pan or skillet add oil to it after oil is heated add mustard seeds, chana dal, urad dal, jeera, cuury leaves and red chillies cut into two or three pieces.

3. When the mustard seeds start to splutter and dals change color add tomato pieces and saute well. When the tomato pieces become tender add the capsicum pieces and brinjal pieces.

4. Cover and cook for about 10 until they are fully cooked. Mix well in between. After 5 minutes add salt, tumeric powder, amchur powder and coriander powder and mix well.

5. Add red chilli powder mix well and switch off the stove.


Reshmi said...

Oh my god!! I just saw the third post.. You are crazy girl.. three awesome recipes a single day.. Whewww!! The curry looks very inviting.

Valar Siva said...

So colorful recipe.. Yumm!!


SravsCulinaryConcepts said...

Curry looks so delicious and perfect with rotis !!

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