Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)
Embrace the vibrant flavors of Indo-Chinese cuisine with this Spicy Eggplant & Capsicum Curry, a delightful dish that effortlessly combines the rich, savory elements of traditional Indian cooking with the bold, spicy notes characteristic of Chinese fare. This dish is perfect for a cozy lunch or dinner, and can be served with rice or Indian breads for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 3-5, cut into diagonal pieces |
| Green Bell Pepper (Capsicum) | 1, cut into 1-inch squares (optional) |
| Broccoli | 1, cut into smaller pieces (optional) |
| Sesame (Gingelly) Oil | 4 tablespoons (or olive oil) |
| Garlic | 3-4 cloves, cut into small pieces |
| Onion | 1, thinly sliced |
| Soy Sauce | 2 cups |
| Red Chilli Sauce | 2 tablespoons |
| Corn Flour | 2 teaspoons |
| Homemade Hoisin Sauce | 1 teaspoon (or substitute with brown sugar or jaggery) |
| Chilli Vinegar | 2 teaspoons |
| Water | 2 cups |
| Salt | To taste |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Roasted Peanuts (Moongphali) | For garnish |
Nutritional Information
| Nutritional Element | Amount per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Sugars | 8g |
| Fat | 12g |
| Sodium | 800mg |
Instructions
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Preparation of Vegetables
Begin by heating a large wok or kadai over medium heat. Add 2 tablespoons of sesame oil (or olive oil) to the pan. Once hot, add the cut eggplant and green bell pepper, sautéing them for approximately 10 minutes until they are just starting to soften. Be cautious not to overcook the vegetables; a slight crunch will add texture to the dish. Lightly season with salt, keeping in mind that the soy sauce will also contribute to the saltiness. Once sautéed, remove the vegetables from the wok and set them aside on a plate.
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Sautéing Aromatics
In the same wok, pour in the remaining 2 tablespoons of sesame oil. Add the chopped garlic and sliced onion, lightly sautéing them until fragrant and translucent. This step helps to infuse the oil with the flavors of the garlic and onion. -
Mixing the Sauce
While the garlic and onion are sautéing, take a mixing bowl and combine the soy sauce, red chilli sauce, hoisin sauce, chilli vinegar, water, and corn flour. Whisk the mixture thoroughly to ensure there are no lumps. -
Combining Ingredients
Pour the sauce mixture into the wok with the sautéed garlic and onions. Stir well to combine and bring to a gentle boil. As the sauce heats up, it will begin to thicken. -
Adding the Vegetables
Gently fold in the sautéed eggplant and capsicum, allowing them to soak up the flavors of the sauce. Stir everything together, ensuring that the vegetables are well-coated. Taste the curry and adjust the seasoning with additional salt or red chilli sauce according to your preference. -
Final Touches and Serving
Once the curry is fully heated and the sauce has thickened to your liking, remove it from the heat. Garnish the dish with freshly chopped coriander leaves for a burst of color and freshness. For added crunch, sprinkle roasted peanuts over the top just before serving.
Serving Suggestions
This Spicy Eggplant & Capsicum Curry pairs beautifully with a variety of accompaniments. Serve it over steaming white rice or nutty brown rice for a wholesome meal. Alternatively, you can enjoy it as a filling in crisp lettuce wraps for a fresh twist. If you’re in the mood for something heartier, consider serving it alongside Indian breads such as butter naan or roti.
Whether enjoyed as a main course or a side dish, this Indo-Chinese fusion recipe is sure to impress your family and friends, delivering a delightful balance of flavors that celebrates the best of both culinary worlds. Enjoy every spicy, savory bite!
