Eggplant Capsicum Curry For Chapathi & Rice – How To Make Eggplant Capsicum Masala Curry Without Coconut
This eggplant capsicum curry for chapathi and rice (or brinjal capsicum curry where the capsicum refers to bell pepper) is easy to make and it is loaded with the goodness of veggies and spices.
We are not using any coconut milk or heavy cream to make the curry more thick, but the curry is thick enough for chapathi and rice and the thickness of the gravy comes from the onions, eggplant and tomatoes that we use in this curry.
We cook the onions and eggplant slices until very soft, then add the capsicum (bell pepper) and tomatoes, which will all boil in the water to make a delicious and healthy vegetable broth to which we add the spices to make the curry.
The eggplant capsicum curry for chapathi and rice is easy to make and delicious and it is healthy too as we use a lot of veggies. As I mentioned above, we do not use any coconut milk or cream in this eggplant capsicum curry, but if you love the coconut milk flavor or if you want to add heavy cream to make it more rich and creamy, you can add a little (about 1/4 cup) of thick coconut milk or heavy cream towards the end of the preparation if you wish.
I used half of a large sized eggplant, you may also use small eggplants if you don’t have the large variety, but then you may need to use about 3 to 4 small sized eggplants. Using ginger garlic paste, garam masala and other spices help to make this curry very yummy with spicy flavors.
So here is how you can make this easy, yummy and healthy eggplant capsicum curry for chapathi and rice following this easy eggplant capsicum curry recipe.
Eggplant Capsicum Curry For Chapathi & Rice – Eggplant capsicum (bell Pepper) masala curry recipe
Eggplant Capsicum Curry For Chapathi & Rice
Ingredients for eggplant capsicum curry for chapathi
- eggplant 1/2 of a large sized one
- green bell pepper capsicum 1 large (or use 2 medium sized)
- onions 2 medium sized
- tomatoes 2 large
- ginger garlic paste 2 tablespoons
- black peppercorns 1 tablespoon
- turmeric powder 1 teaspoon
- red chili powder 1/2 teaspoon
- coriander powder 2 tablespoons
- garam masala powder 2 teaspoons
- salt as need
- water 2 cups you may add little more if needed
- coconut oil 2 tablespoons
- extra coconut oil 1 tablespoon
- mustard seeds 1 teaspoon
- red chilies dried a few
- fresh curry leaves a few
Instructions To Make Eggplant Capsicum Curry For Chapathi & Rice
- Wash the eggplant and cut in half, as we need only half of the eggplant. You can save the other half of the eggplant for later use.
- Slice the eggplant half in even medium sized pieces, keep aside.
- Wash the tomatoes and chop the tomatoes in small pieces, keep aside separately from the eggplant.
- Wash the bell pepper (capsicum), cut through the top to remove the seeds and then evenly slice the bell pepper in medium sized pieces. Keep the sliced bell pepper along with the chopped tomatoes.
- Wash the onions, peel and slice evenly.
- Heat 2 tablespoons of oil in a large pan, add the mustard seeds.
- When the mustard seeds splutter, add the red chilies and curry leaves, fry for a few seconds.
- Add the sliced onions, saute for about 3 to 4 minutes.
- Add the sliced eggplant, saute for another 2 to 3 minutes.
- Add salt and ginger garlic paste, stir everything well and saute for another 2 more minutes.
- Add the water and bring the mixture to a boil, as the water starts boiling, cover the pan, reduce the heat to low and cook for about 8 to 10 minutes or until the eggplant slices are cooked and soft.
- Add the chopped green bell peppers and tomatoes to the pan, mix everything well.
- Cover the pan and cook in low heat for another 4 to 5 minutes, by this time the bell pepper and tomatoes would have cooked enough and the eggplant slices would further soften which will make the gravy more delicious.
- Once the bell pepper and tomatoes are cooked and soft (the cooked tomatoes too will help with the gravy), add the spices - turmeric powder, red chili powder, coriander powder and garam masala powder to the pan, stir well and cook for another 2 more minutes.
- Finally add the extra one tablespoon of coconut oil to the pan, stir everything until well combined, switch off the stove and serve the delicious eggplant capsicum curry with chapathi or rice!
Hope you found this post on eggplant capsicum curry for chapathi & rice helpful in making easy and yummy eggplant capsicum curry for lunch or dinner.