Indian Vegetable Curry with Eggplant and Bell Pepper
- 4 Eggplants (slim Japanese type)
- 1/2 Onion
- 2 medium Tomatoes, or canned tomatoes
- 1 Bell pepper (potato is better)
- 1 half the size of your thumb Ginger
- 1 clove Garlic
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric
- 1 1/2 tbsp Coriander
- 1/2 tsp Garam masala
- 1/2 tsp Pepper
- 1 Salt
- 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 saute the cumin seeds.
- There will be some popping sounds.
- Thoroughly saute the minced ginger and garlic with oil.
- Add onion, and continue sauteing until translucent.
- It usually takes about 5 minutes.
- Add all the spices and mix well.
- Add tomatoes, and saute 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, onion, tomatoes, bell pepper, ginger, clove garlic, oil, cumin, turmeric, coriander, garam masala, pepper, salt
Taken from cookpad.com/us/recipes/169715-indian-vegetable-curry-with-eggplant-and-bell-pepper (may not work)