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Eggplant with Bell Pepper

10 Jul

Vankaya Tho Butta Pacchi Mirapakaya

Eggplant is paired with bell pepper in this stir fry. Eggplant and bell pepper is chopped into big chunks and cooked in oil tempered with panch phoran (mixture of cumin, fennel, fenugreek, mustard and nigella seeds). Green chillies and ginger give this stir fry an extra spice.
Makes: 3 Servings


American Eggplant 1/2 of small one
Bell Pepper 1
Green Chillies 2
Ginger 1/2 inch piece
Panch Phoran 1/2 tsp
Red Chilli Powder a pinch
Salt to taste
Oil 2 tsps

Method of preparation:

Wash thoroughly, remove ends and chop eggplant into big chunks.
Wash, remove ends, remove seeds and chop bell pepper into small chunks.
Remove ends, wash and slice the green chiles.
Wash, peel and mince the ginger.

Heat oil in a pan, add panch phoran.
Once panch phoran starts to crackle, add chopped bell pepper, green chillies and ginger.
Fry for a minute or two until bell pepper starts to soften.
Then stir in chopped eggplant and salt.
Sprinkle water if necessary and cook covered till eggplant softens.
Uncover, sprinkle red chilli powder and fry for a minute.
Serve eggplant with bell pepper curry over plain steamed rice or over roti.
Notes:Make sure eggplant and bell pepper is cooked well.

Suggestions: If eggplant or bell pepper feels uncooked, put back on heat and cook covered till done. Sprinkle a tbsp of water if too dry.
Variations: You can also use green bell pepper in which case reduce the amount of green chillies. Chinese, Italian, Indian or Japanese eggplant can also be used in which case cooking times vary.
Other Names:Brinjal and Capsicum Stir Fry, Eggplant and Bell Pepper with Panch Phoran.