Brinjal Mix Curry has won rave reviews from my North Indian friends. This recipe is not only colourful and palatable but nutritious too.
Brinjal Mix Curry
Ingredients
250-300gm Brinjal/Eggplant chopped
1cup chopped vegetables (red/green capsicum, beans, carrot & frozen peas) equal portion
¼ cup paneer/cottage cheese (optional)
3-5 green chilli (as per taste)
1 small onion (chopped)
1small tomato (chopped)
½ tsp garam masala
½ tsp coriander powder
½ tsp teaspoon turmeric
Few curry leaves
¼ cup coriander leaves for garnish
Salt
Seasoning
2tbsp vegetable oil
½ tsp mustard seeds
1 tsp cumin seeds
1tsp urad dal
Pinch asafoetida
Method:
Heat oil in a heavy bottomed pan. Add mustard seeds and when it starts crackling add cumin seeds, asafoetida, urad dal and stir. Add onion, green chilli, turmeric, curry leaves and fry till onions turn translucent on medium flame. Now add chopped brinjal, carrot, peas and beans. Cook covered for 10 minutes on medium flame stirring occasionally. Then add capsicum, paneer (cut into cubes), tomato, garam masala and salt. Let it simmer covered for another 10 minutes. Remove lid and mix well. Fry uncovered for few minutes to remove excess moisture. Garnish with coriander.
Goes well with steamed rice or roti/chapathi.
TM