Brinjal Capsisum Tomato Curry

Ingredients:

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

Preparation:

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.