I followed the whole recipe, only I added a bit of coriander powder instead of Garam masala powder...I'll give you my version of the recipe here...
Ingredients :
Eggplant/Baingan/Brinjal : 1(medium)Capsicum/simla mirch/bell pepper(any color/ I used red, green & yellow together) : 1 cup(chopped)
Onion : 1(medium-chopped)
Ginger : 1(1")(minced)
Tomato : 1 (medium-chopped)
Green chilli : 1 or 2(chopped)
Cumin seeds(jeera) : 1 tsp.
Turmeric powder : 2 tsp.
Coriander powder : 2 tsp.
salt to taste
Oil : 2 tblsp.
Fresh coriander leaves for garnishing
Method :
- Cut eggplant and bell peppers in medium size pieces. Fry eggplant in little oil until brown. Set aside.
- Heat oil in a pan, temper with cumin seeds, when the seeds begin to crackle, add green chili, stir few times. Then add onions and saute until it is transparent. Add minced ginger, turmeric powder and coriander powder and add little water into the spices. Stir for few seconds.
- Then add chopped tomatoes, stir and allow to cook until tomatoes get soft and mushy. Add bell pepper , fried eggplant, salt to taste and mix well. Add very little water(about 1/3 cup). Put a lid on the pan and allow the veggies to cook on a medium low heat.
- When veggies are cooked and water evaporates, mix well and remove from heat. Garnish with fresh coriander leaves and serve hot with roti/rice, anything of your choice...............
Sending this to this month's Tried & Tasted, hosted by The Taste Space and created by Zlamushka
Also to Blog Bites # 6 -Potluck, host & creatorof this event, Nupur of One Hot Stove
And to Priya's Bookmarked recipe-Every Tuesday event
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