Sunday, July 31, 2011

Eggplant Capsicum curry/ kathrika porial/ Eggplant Green bell pepper curry

I made this curry with the combination of brinjal and capsicum. The taste is relishing..

1 red onion
4 medium sized Indian eggplants
1 green bell pepper
1/2 tsp of turmeric
1 tbsp of sambhar podi
1 tbsp of urad dhal powder*
1  tbsp of oil
salt as required


1/2 tsp of cumin seeds
1/2 tsp of mustard
3 cloves of garlic
1 sprig of curry leaves

1.Heat oil in the saucepan, add the seasoning (mustard and cumin seeds). As the mustard sputters, add slit garlic and chopped onion. Saute for 2 minutes.
2.Cut the eggplant and capsicum along the lengths. Add to the pan, then add sambhar podi,   turmeric and salt, saute well and close the lid. Add some water and allow it to cook for 15 minutes. 
3. Dry roast urad dhal till they turn golden brown and powder them a little coarsely.
4. Add 1 tbsp of powdered urad dhal to the saucepan and mix well. Close the lid for 5 more minutes. Kathrika porial is ready. Serve with rice.


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