Parsi Style Baingan Capsicum Salad Recipe
Introduction
Parsi cuisine, renowned for its delightful blend of flavors, offers an intriguing array of dishes, each influenced by diverse culinary traditions. One such gem is the Parsi Style Baingan Capsicum Salad, a dish that epitomizes comfort food for those fond of subtle yet aromatic flavors. This stir-fried vegetable recipe, made from locally available ingredients, incorporates the distinctive Dhansak Masala, lending it a unique depth and delicacy. A beautiful combination of brinjal (baingan/eggplant), green bell pepper (capsicum), and other fresh ingredients, this recipe is an ideal accompaniment for your lunch or dinner.
Course:
Lunch
Cuisine:
Parsi Recipes
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 8 pieces, cut into chunks |
| Green Bell Pepper (Capsicum) | 1-1/2, cut into squares |
| Tomato | 1 cup, diced into big pieces |
| Onion | 1, finely chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Dhansak masala | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Oil | For cooking |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
To prepare the Parsi Style Baingan Capsicum Salad, start by organizing and preparing all the necessary ingredients:
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Heat the oil: Begin by heating a flat-bottomed pan and adding oil to it. Once the oil is hot, toss in the brinjal (baingan) and green bell pepper (capsicum) chunks. Sauté them until they are nicely charred and cooked through. Make sure to stir occasionally for even cooking. Once done, remove the vegetables from the pan and set them aside.
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Sauté the onions: In the same pan, add a little more oil if necessary and sauté the onion until it becomes translucent and lightly browned. This step enhances the sweetness of the onion, adding a deeper flavor to the dish.
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Cook the tomatoes: Add the tomatoes to the pan with the onions and let them cook until they soften and become mushy. You can also add salt at this stage to help release the moisture from the tomatoes.
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Spices and seasoning: Once the tomatoes have softened, sprinkle in the turmeric powder (haldi), red chilli powder, and dhansak masala. Stir well and let the spices cook for about 2 minutes. This will help bring out their aromatic flavors.
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Combine and finish: After 2 minutes of cooking the spices, add the sautéed brinjal and capsicum back into the pan. Gently stir the mixture to incorporate the vegetables and spices. Taste the dish and adjust the seasoning, if necessary.
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Garnish and serve: To finish, sprinkle the finely chopped coriander leaves over the dish just before serving. This adds a fresh and fragrant touch.
Serving Suggestions:
The Parsi Style Baingan Capsicum Salad pairs wonderfully with Chana Pulao (Spicy Chickpea Pulao) or hot Phulka (Indian flatbread) for a fulfilling, nutritious meal. It can be enjoyed as a light yet flavorful dish for your everyday lunch or dinner, embodying the essence of Parsi cuisine in every bite.
Enjoy the warm, comforting flavors of this traditional recipe that blends perfectly with the vibrancy of Parsi cooking!
