Shimla Mirch Baingan Rizala sabji

Ingredients

8 small brinjals, sliced
6 small capsicums, sliced
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. garam masala powder
1 tsp. cumin seeds
1 cup tomato puree
1 cup coriander leaves
8 curry leaves
Oil for frying
Salt to taste

Ground to a paste

1/2 cup roasted peanuts
1 clove garlic
1 large onion
2.5 cm. piece ginger
1 tbsp. sesame seeds
1/2 cup coconut, grated

Method

Deep fry brinjal and capsicum.
Drain on paper. In 4 tbsp. of oil, add turmeric, chilli and garam masala powders.
Add vegetables and stir fry till soft.
Add tomato and ground paste and salt. Blend.
Heat 2 tbsp. oil, add cumin seeds and curry leaves.
Pour over rizala.
Garnish with coriander leaves and serve

Baingan Bharta sabji

Servings : 2
Time Taken : 15-30 mins

Ingredients
1 - large eggplant ( or 2 medium ones)
1 tsp - cumin
1 - onion, finely chopped
1 tsp - ginger-garlic paste
2 to 3 - medium ripe tomatoes, finely chopped
1/4 tsp - turmeric
1 tbsp - coriander-cumin powder
1 tsp - garam masala
1 tsp - chilli powder ( or as per taste)

Method

• Wash your eggplant, wipe it dry and then coat it with some oil.Turn your stove on with flame med-high and place the eggplant on it. 

This will burn out the skin of the eggplant while making it soft.

Oven Method 

If you want to use the oven, put maximum temp, prick the oil coated eggplant all over and place it until the ggplant is tender. You can use broiler too for this purpose.

• Let it cool and then remove the skin from the eggplant. Remove its flesh, mash it well and keep it aside.
• Saute onions, ginger garlic paste along with the spices until soft in 1 tsp - oil.
• Add the chopped tomatoes and saute until tomatoes are soft.
• Finally add the mashed eggplant, mix well until combined and serve hot garnished with cilnatro.