Friday, June 25, 2010

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.

  • 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
  • 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!

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