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Before you jump to Indian Vegetable Curry with Eggplant and Bell Pepper recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
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From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all do, without difficulty. It's about being practical, usually.
We hope you got benefit from reading it, now let's go back to indian vegetable curry with eggplant and bell pepper recipe. To make indian vegetable curry with eggplant and bell pepper you need 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to cook Indian Vegetable Curry with Eggplant and Bell Pepper:
- Prepare 4 of Eggplants (slim Japanese type).
- You need 1/2 of Onion.
- Prepare 2 medium of Tomatoes, or canned tomatoes.
- Take 1 of Bell pepper (potato is better).
- You need 1 of half the size of your thumb Ginger.
- Get 1 clove of Garlic.
- Get 2 tbsp of Oil.
- Use 1 tsp of Cumin seeds.
- Take 1 tsp of ☆Turmeric.
- Use 1 1/2 tbsp of ☆Coriander.
- Get 1/2 tsp of Garam masala.
- Get 1/2 tsp of Pepper.
- Prepare 1 of Salt.
Instructions to make Indian Vegetable Curry with Eggplant and Bell Pepper:
- Cut the eggplants in half. Mince the onion, garlic, and ginger. You can also mince them separately in a food processor..
- Dice the tomatoes. Again, you can just use a food processor if you want to make this easier..
- Cut the bell pepper into bite sized pieces. Normally, I would recommend using boiled potatoes; we just didn't have any at the time..
- Put the eggplants into a deep container, and either microwave for about 10 minutes, or toast evenly in an oven toaster. Once they're done, peel the skin..
- Peel the skin using a fork or spoon, and set aside the fleshy part. Be careful since it's hot..
- In a frying pan with oil, stir-fry the bell pepper for about a minute (and set aside)..
- Heat oil in the same frying pan, and sauté the cumin seeds. There will be some popping sounds..
- Thoroughly sauté the minced ginger and garlic with oil..
- Add onion, and continue sautéing until translucent. It usually takes about 5 minutes. Add all the ☆ spices and mix well..
- Add tomatoes, and sauté until it becomes paste-like and some oil comes out. This extra step is crucial in making Indian curry..
- Add the peeled eggplants into the paste from Step 10 and stir. Mix the eggplants well by mashing with a spatula..
- It'll look like this. At this point, add salt and pepper to taste..
- Add bell pepper from Step 3 and garam masala and mix well..
- It's done! Serve together with naan and rice. This dish is called Baingan Bharta in Hindi..
Eggplants easily absorb oil, but if you cook them this way, you only use a small amount of oil and they still come out really good. This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry. We're finally starting to see summer's bounty around these parts and amongst my finds this. This quick Indian vegetable masala is one of my mum's favourite recipes - I'm so glad I can finally share it!
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