Sometimes when I run out of vegetables, when I have a little of this and that, I try to make something with what I have in hand, this Eggplant and Capsicum Subzi is one such dish. It's a very simple subzi, the eggplant and capsicum make a nice pair and the garlic and black pepper give it a nice flavor. This would go very well, both with rotis or as a side dish to rice and dal and it's also very easy to put together..
Need To Have
- Diced Eggplants - 2 cups
- Diced Capsicums - 1 cup
- Onion - 1 medium, chopped
- Garlic - 5 cloves, chopped
- Coriander Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Black Pepper Powder - 11/4 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Curry Leaves - 10
- Salt - to taste
Heat some oil, add the cumin seeds, when it starts spluttering, add the onions, garlic and curry leaves, saute lightly till you get a nice flavor.
Now add the eggplant and capsicum pieces and keep sauteing for another 2 minutes. Then add some salt, cover and cook on reduced flame for about 3 to 4 minutes. Remove the lid, add the pepper, turmeric and coriander powders, mix, saute for another 5 minutes, remove and serve it warm.
Use more or less pepper powder as per your spice level.
Use fresh pepper and coriander powders ( not store bought ones ) for more flavor.
You can use whatever eggplants that is available, big ones or small ones.