Brinjal - Bell Pepper Masala

We are forced to have chapathi's/roti's for dinner almost every night, as that is the only thing I can make in the morning and leave to find it palatable when I return from work. Thereby I am tasked with the challenge of preparing something different and new almost every day. Well, sometimes all I do is have the same base and change the veggies. This is one such preparation.

Ingredients

• Green Brinjals - 5-10 (Use the green ones for this, else your dish looks too colorful)
• Capsicum (Green Bell Pepper)
• Onion - 2 chopped into small pieces
• Tomato - 2 chopped into small pieces
• Ginger-Garlic Paste - 2 tsp
• Red Chilly Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Corriander Powder - 1 tsp
• Garam Masala - 1 tsp
• Cumin Seeds - 1 tsp
• Asafoetida - a pinch
• Fenugreek Powder - 1/2 tsp
• Everest Channa Masala - 3/4 tsp
• Salt - to taste
• Oil - 3 tsp
• Corriander Leaves - to garnish

Method

• Wash and slit capsicum and remove the pith. Cut into long pieces.
• Wash, clean and chop the Brinjals lengthwise
• Heat oil in a pan.
• Splutter Cumin Seeds.
• Add Asafoetida powder and fry.
• Add the onions and fry till translucent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Add the tomatoes and cook it with the lid covered on low flame till the tomatoes become mushy.
• Now add the dry masala's (Except the Channa Masala - Red Chilly, turmeric, corriander, fenugreek and garam masala's)
• Fry well and add salt to taste.
• When the masala is done and the aroma spreads, add the brinjal and sprinkle a little water.
• Let it cook well.
• Dry the water, add the bell pepper and cook till done.
• Garnish with Corriander Leaves.

Try it once for your roti's. It's a change!