Steps to Make Homemade Indian Vegetable Curry with Eggplant and Bell Pepper

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Be as specific as you can get whenever you note down the things you eat. It is not enough to only record "salad" on a list. The correct way to do it is always to note down all of the ingredients in the salad as well as the kind of dressing that is used. You should include the amount of the food you eat. "Cereal" is not good, although "one cup Shredded Wheat" is. Dont forget that the more of something you consume, the more calories you are going to consume so you need to list out the measurements of what you eat so that you will know just how many calories you take in and will need to burn.

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We hope you got benefit from reading it, now lets go back to indian vegetable curry with eggplant and bell pepper recipe. You can cook indian vegetable curry with eggplant and bell pepper using 13 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Indian Vegetable Curry with Eggplant and Bell Pepper:

1. Get 4 of Eggplants (slim Japanese type).
2. Provide 1/2 of Onion.
3. Use 2 medium of Tomatoes, or canned tomatoes.
4. You need 1 of Bell pepper (potato is better).
5. Use 1 of half the size of your thumb Ginger.
6. You need 1 clove of Garlic.
7. Take 2 tbsp of Oil.
8. Prepare 1 tsp of Cumin seeds.
9. Provide 1 tsp of Turmeric.
10. Prepare 1 1/2 tbsp of Coriander.
11. Take 1/2 tsp of Garam masala.
12. Use 1/2 tsp of Pepper.
13. Use 1 of Salt.

Steps to make Indian Vegetable Curry with Eggplant and Bell Pepper:

1. Cut the eggplants in half. Mince the onion, garlic, and ginger. You can also mince them separately in a food processor..
2. Dice the tomatoes. Again, you can just use a food processor if you want to make this easier..
3. Cut the bell pepper into bite sized pieces. Normally, I would recommend using boiled potatoes; we just didn't have any at the time..
4. Put the eggplants into a deep container, and either microwave for about 10 minutes, or toast evenly in an oven toaster. Once they're done, peel the skin..
5. Peel the skin using a fork or spoon, and set aside the fleshy part. Be careful since it's hot..
6. In a frying pan with oil, stir-fry the bell pepper for about a minute (and set aside)..
7. Heat oil in the same frying pan, and saut the cumin seeds. There will be some popping sounds..
8. Thoroughly saut the minced ginger and garlic with oil..
9. Add onion, and continue sauting until translucent. It usually takes about 5 minutes. Add all the spices and mix well..
10. Add tomatoes, and saut until it becomes paste-like and some oil comes out. This extra step is crucial in making Indian curry..
11. Add the peeled eggplants into the paste from Step 10 and stir. Mix the eggplants well by mashing with a spatula..
12. It'll look like this. At this point, add salt and pepper to taste..
13. Add bell pepper from Step 3 and garam masala and mix well..
14. It's done! Serve together with naan and rice. This dish is called Baingan Bharta in Hindi..

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