Lunch
Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe) Recipe At Home
Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe) Recipe At Home is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
25 Min Prep
🔥
45 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 3-5 Brinjal (Baingan / Eggplant) - cut into diagonal pieces
- 1 Green Bell Pepper (Capsicum) - cut into 1 inch squares (optional)
- 1 Broccoli - cut into smaller pieces (optional)
- 4 tablespoons Sesame (Gingelly) Oil - (or olive oil)
- 3-4 cloves Garlic - cut into small pieces
- 1 Onion - thinly sliced
- 2 cups Soy sauce
- 2 tablespoons Red Chilli sauce
- 2 teaspoons Corn flour
- 1 teaspoon Homemade Hoisin Sauce - (substitute with brown sugar or even jaggery)
- 2 teaspoons Chilli vinegar
- 2 cups Water
- Salt - to taste
- 1 tablespoon Coriander (Dhania) Leaves - chopped
- Roasted Peanuts (Moongphali) - for garnish
Instructions
1
To prepare scalding Eggplant & Capsicum Curry (Indo-Chinese Fusion preparation guide), bring to temperature a large wok/kadai, take 2 tablespoons of the sesame cooking oil (or olive cooking oil), and sauté the cut eggplant and green pepper for about 10 moments until they become just a little soft.Lightly seasoning it - don't put too much seasoning as the soy condiment dip will also be salty.
2
Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables.
3
Once done, remove and set aside on a plate.In the same skillet (so that the essence is retained), take the remaining 2 tablespoons of sesame cooking oil and lightly sauté the cut garlic and onions.While these are sautéing, take a dish and in it combine the soy condiment dip, chili garlic paste, hoisin condiment dip, acidic solution, aqua, and cornflour.
4
Beat the mixture so that there are no lumps.stream in this mixture into the wok with the garlic & onions.
5
Now toss in the eggplant and peppers that you set aside and let the whole things come to a bubble.The condiment dip should start thickening and coating the vegetables.
6
umami profile to make sure seasoning and seasoning to your desired level.
7
If you need more, toss in seasoning and / or chili garlic paste to your level of satisfaction.finish off with cilantro.
8
It will look gorgeous! You can also optionally scatter some roasted peanuts (whole, deskinned) to get a crisp texture to the food.present scalding Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves.
9
It can also be served with Indian Breads like shortening naan or Roti.
Recipe Information
Cuisine
Indo Chinese
Indo Chinese
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
45 minsTotal Time
70 minsMaster Chef
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