Wednesday, February 24, 2010

Tomato Banana - Bell Pepper Eggplant Curry


Tomatoes even though are available all year round, they are at their peak taste during the summer months.

This summer we had a lot of Tomatoes, Bell Pepper, Banana Pepper and Egg plant in our backyard.

Combined with the goodness of different vegetables in different colors, they were not only a feast for

the eyes, but for the taste buds and a guilt free and healthy food for the body. Very easy to make

and go easily with rice or flat bread. this curry was a sure hit. Try it out and you will be happy you


Preparation Time – 10 minutes

Cooking Time – 15 minutes

Serves – 2


Plum Tomatoes – 4

Japanese Eggplant – 2(Chopped into medium sized pieces

Bell Pepper – 2 (Red & Green each one chopped into medium sized pieces)

Banana Pepper – 2(Cover your hands with gloves and slit open, remove the seeds, cut into

medium sized pieces)

Onion – 1

Red Chili powder – 1 tsp or to your taste

Salt – 1 tsp or to your taste

Mustard seeds – 1/2 tsp

Oil – 2 Tsp

Coriander(Dhania) powder – 1/2 tsp

Garnishing Cilantro – 1 tbsp optional


1) Heat a pan, and add 2 Tea spoons of oil and add the mustard seeds once the oil is hot.

2) Once the mustard seeds stop spluttering add the Onion and saute till they are translucent.

3) Now add the eggplant, bell pepper, banana pepper pieces and saute for 5-7 minutes

till they become tender.

4) Add the tomato pieces, salt, red chili powder, coriander powder and saute on high

heat for 5 more minutes and switch off. Do not simmer the stove at this point, because

adding salt will make the vegetables to become little watery. So cook on high heat and

switch off.


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