In curries, I usually tend to use bell peppers in combination with other vegetables. It adds a certain flavor and taste to the curry that I like. In this case, I used it in combination with eggplants and in my book, this is a winning combination. This simple and quick curry is perfect with either phulkas or rotis but you could just as easily use it as a side dish to go with rice and dhal too.
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Ingredients and Method to make Eggplant Bell pepper curry
12 small Indian eggplants cut lengthwise (baingan/ katrikai)
1 green bell pepper (capsicum)(simla mirch/kodamolagai) cut into 1/2 inch pieces
1 large onion (pyaaz/vengayam) cut fine
2 medium tomatoes (thakkali) cut fine ( I used roma tomatoes)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 Thai or Indian green chilies (cut fine) (or to taste)
1 inch piece of ginger (adrak/inji) minced
1/8 tsp turmeric powder
1/2 tsp garam masala (can be substituted with any other curry powder)
salt to taste
Heat oil in a heavy bottomed pan. Add cumin seeds, when the seeds begin to crackle, add green chili stir a few times. Then add onion and saute until it is transparent.Add minced ginger, turmeric powder and garam masala and stir for a few seconds.
Add tomatoes and stir and allow to cook until soft and mushy.
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Add bell pepper , eggplant, salt to taste and mix well. Put a lid on the pan and allow the bell pepper and eggplant to cook on a low to medium low heat.
When cooked, remove from heat and serve hot with rotis of choice. I served these with tomato multigrain rotis.
Serves approximately 2 to 3
