Ingredients

• Baingan (Eggplant) – 1 medium-sized (cut into cubes)
• Capsicum (Bell Pepper) – 1 large (cut into cubes)
• Onion – 1 medium (finely chopped)
• Tomato – 1 large (finely chopped)
• Green Chilies – 2 (slit)
• Ginger-garlic Paste – 1 tsp
• Turmeric Powder – ½ tsp
• Red Chili Powder – ½ tsp (adjust to taste)
• Coriander Powder – 1 tsp
• Cumin Seeds – ½ tsp
• Garam Masala – ½ tsp
• Salt – to taste
• Oil – 1 tbsp
• Fresh Coriander – for garnishing (chopped)

Preparation

Wash and chop the eggplant (baingan) and bell pepper (capsicum) into medium-sized cubes.

Heat oil in a pan over medium heat.

Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and sauté for another minute until fragrant.

Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.

Now add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.

Add the chopped baingan (eggplant) and capsicum (bell pepper) into the pan. Stir to coat the vegetables with the spices.

Cook on medium heat, stirring occasionally for about 10-12 minutes, or until the vegetables soften and become tender

Once the vegetables are cooked, sprinkle garam masala and stir well.

Cook for another 2-3 minutes.

Garnish with fresh coriander leaves.

Serve hot with roti, paratha, or rice.

Servings: 3-4

Notes

1. You can adjust the spice levels by adding more or less chili powder as per your preference.
2. For a smoky flavor, you can roast the baingan (eggplant) on an open flame before adding it to the curry.