Chinese Eggplant, Squash capsicum curry

Chinese Egg plant - 1, wash and cut into 1 inch cubes
Squash - 2, wash, peel and cut into 1 inch cubes
Bell pepper - 1/2, wash, cut into 1 inch cubes
Onion -1/2, cut into small pieces
red chilli powder - 1 tbsp
coriander leaves - 1 tbsp chopped
Salt to taste
Turmeric powder - 1 pinch
Garlic pod - 1, cut into small pieces

1. Add oil in a pan and when it is hot, add eggplant pieces, squash pieces and Bell pepper pieces and fry for 2 min
2. Add  onion, turmeric and salt and fry till eggplant and squash pieces turn soft
3. Add red chilli powder and fry for 2 min
4. Garnish with coriander and switch off the fire.

This curry tastes really well without any extra spices. Goes well with Rice and Roti

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