Description:
Parsi Baingan Capsicum Sabzi is a flavorful dish commonly made in Parsi homes. This vegetarian recipe combines tender eggplants (brinjal) and green capsicum, cooked with aromatic Dhanshak masala for a delightful taste. A perfect choice for your everyday meals, this dish pairs wonderfully with garlic dal and phulkas.
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients:
- 8 brinjals, chopped
- 1½ green capsicum, chopped
- 1 cup tomatoes, chopped
- 1 onion, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Dhansak masala
- Salt, to taste
- 2 sprigs coriander leaves, finely chopped
- Oil, as needed
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
-
Cook the Vegetables:
Heat oil in a pan. Add the chopped brinjal and capsicum. Cook until they are tender. Remove from the pan and set aside. -
Prepare the Base:
In a separate pan, heat some more oil and add the finely chopped onions. Sauté until they turn golden brown.
Add the chopped tomatoes and cook until they soften and break down. -
Combine Ingredients:
Add salt, turmeric powder, red chili powder, and Dhansak masala to the pan with the tomatoes. Mix well.
Add the previously cooked brinjal and capsicum to the mixture and stir to combine. -
Finish the Dish:
Sprinkle the chopped coriander leaves and mix well. Let the sabzi simmer for another 2 minutes. -
Serve:
Garnish with additional coriander leaves and serve. Enjoy your Parsi Baingan Capsicum Sabzi with garlic daal and phulkas for a complete lunch!
Enjoy your delicious Parsi-style eggplant and capsicum sabzi, a perfect blend of flavors for your next meal!
