Eggplant and Bell Pepper Curry

5 Aug

Vankaya Butta Pacchi Mirapakaya Kura Podi.

Eggplant and bell pepper are chopped into small pieces. Oil is tempered with various spices and bell pepper is stirred in. Once bell pepper is cooked, eggplant is added to the dish and  cooked till soft. Curry powder is stirred in at end for spice, taste and texture.
Makes: 2 Cups of Eggplant and Bell Pepper with Curry Powder


Eggplant 3 small
Yellow Bell Pepper 1/2
Orange Bell Pepper 1/2
Curry Powder 1 tbsp or more
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Wash thoroughly, remove ends and chop eggplant into small pieces.
Wash, remove ends, remove seeds and chop bell pepper into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add bell pepper, sprinkle little water and salt.
Cook covered on medium flame till bell pepper is almost done.
Stir in eggplant pieces, sprinkle little bit of water and cook covered till eggplant is soft.
Uncover and fry for a minute and add curry powder.
Stir well and remove from heat.
Serve eggplant and bell pepper fry with plain steamed rice.
Notes: Make sure both eggplant and bell pepper are cooked well.

Suggestions: If eggplant or bell pepper feels uncooked, put back on heat, sprinkle tbsp of water and cook covered till done.
Variations: Add red chilli powder at end for more spice. Reduce the amount of curry powder if using green bell pepper. Cook some chopped potatoes along with bell pepper if you wish.
Other Names: Brinjal and Capsicum with Curry Powder.

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