Capsicum With Eggplant Recipe

Name: Capsicum With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 150 g red capsicums, diced; 150 g eggplants, diced; 100 g potatoes, diced; 1 medium onion, sliced; 1 1/2 teaspoons coriander; 1 teaspoon cumin; 1/4 teaspoon turmeric; 1/2 teaspoon red chile; salt; 3 small tomatoes, chopped; 4 green chilies, chopped

Servings: persons

3 tablespoons oil
150 g red capsicums, diced
150 g eggplants, diced
100 g potatoes, diced
1 medium onion, sliced
1 1/2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon red chile
salt
3 small tomatoes, chopped
4 green chilies, chopped

1
Heat vegetable oil in a large saucepan.
2
Add the chopped onion .
3
Stir and cook until onions become creamy, golden, and translucent.
4
then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant.
5
Cover and allow to simmer for twenty minutesor until vegetables are cooked).
6
Sprinkle chopped coriander leaves on top of the curry.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons oil, 150 g red capsicums, diced, 150 g eggplants, diced, 100 g potatoes, diced, and more.

Yes, Capsicum With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capsicum With Eggplant

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