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Brinjal (Eggplant) and Capsicum Curry
Prep Time:
15 Minutes
Cook Time:
10 Minutes
Ready In:
25 Minutes
Ingredients:
250 g Brinjals
250 g Capsicums
1/2 Cup Coconut oil
1 Teaspoon Roasted chilly and curry powder
1 Teaspoon Raw chilly and curry powder
1 Teaspoon Ground cumin seeds
1 Teaspoon Maldive fish
1/2 Teaspoon Turmeric powder
2 Teaspoon Salt
1 1/2 Cup Thick and thin coconut milk ( ½ of a big coconut)
2 Green chillies sliced
8 Small red onions sliced
1 Sprig curry leave
2 Teaspoon White vinegar
1 Teaspoon Mustard seeds ground
1 Teaspoon Roasted curry powder
Directions:
Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe).
Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.
Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.

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