Parsi Style Baingan Capsicum Ka Salan (Parsi Brinjal and Bell Pepper Curry)
Parsi cuisine is known for its unique blend of flavors, and the Parsi Style Baingan Capsicum Ka Salan is a prime example of the aromatic and satisfying dishes it offers. This vibrant vegetable curry features tender brinjal (eggplant) and bell peppers simmered in a delicious mix of spices, making it an excellent accompaniment to rice or flatbreads like chapati or fulkas. Whether you’re craving something simple yet flavorful for lunch or dinner, this dish is sure to hit the spot.
Servings: 4
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Brinjal (Eggplant) | 8 pieces (chopped) |
| Capsicum (Green Bell Pepper) | 1 ½ pieces (chopped) |
| Tomatoes | 1 cup (chopped) |
| Onion | 1 medium (finely chopped) |
| Turmeric Powder | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Dhansak Masala | 1 teaspoon |
| Salt | As per taste |
| Fresh Coriander | 2 sprigs (finely chopped) |
| Oil | As needed |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions:
- Heat Oil: Begin by heating oil in a frying pan or wok over medium heat.
- Cook Brinjal and Capsicum: Add the chopped brinjal (eggplant) and capsicum (green bell pepper) into the pan. Stir-fry them until they are well-cooked and tender, which should take about 5-7 minutes. Once done, remove the vegetables from the pan and set them aside.
- Cook Onions and Tomatoes: In the same pan, add a little more oil if needed. Once heated, add the finely chopped onion. Cook the onion until it turns golden brown and soft. Then, add the chopped tomatoes and cook them until they become soft and pulpy.
- Spices and Vegetable Mix: Now, add the turmeric powder, red chili powder, and Dhansak masala to the cooked onion and tomato mixture. Stir well to combine the spices, allowing them to release their flavors for 2-3 minutes.
- Combine with Cooked Vegetables: Add the previously cooked brinjal and capsicum back into the pan. Stir everything together to coat the vegetables in the spice mixture.
- Simmer: Add salt to taste, and stir the ingredients once again. Let the curry simmer for an additional 5 minutes, allowing all the flavors to meld together.
- Garnish and Serve: Turn off the heat, and garnish the Parsi Baingan Capsicum Ka Salan with freshly chopped coriander leaves. Serve hot.
Serving Suggestions:
This flavorful Parsi-style brinjal and bell pepper curry can be enjoyed with garlicky dal and soft fulkas (Indian flatbreads), making it the perfect lunch or dinner. The simplicity of the dish, combined with its robust spices, makes it a comforting and satisfying meal for any occasion.
Notes:
- Dhansak Masala: This is a traditional Parsi spice blend, often used in many Parsi dishes like dhansak (a type of curry). You can find it in Indian stores or make it at home by blending cumin, coriander, cinnamon, and other spices.
- Spice Adjustments: Feel free to adjust the amount of red chili powder depending on your spice preference. You can also experiment by adding a pinch of garam masala for extra warmth.
Enjoy this easy yet delicious Parsi-style curry that brings together the heartiness of brinjal, the sweetness of capsicum, and the depth of spices!
