Parsi Style Baingan Capsicum Ka Salan Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 8 pieces, cut into chunks |
| Green Bell Pepper (Capsicum) | 1 ½, cut into squares |
| Tomato | 1 cup, diced into large pieces |
| Onion | 1, finely chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Dhansak Masala | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2.5 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
| Fiber | 3 g |
| Vitamin A | 10% DV |
| Vitamin C | 45% DV |
| Iron | 5% DV |
*DV = Daily Value based on a 2000-calorie diet
Preparation and Cooking Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 4 |
Instructions
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Prepare Ingredients: Begin by preparing all ingredients as directed. Cut the brinjal (eggplant) into chunks and the capsicum into squares. Dice the tomatoes and finely chop the onion.
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Cook the Vegetables: Heat a flat-bottomed pan over medium heat, adding enough sunflower oil to lightly coat the bottom. Sauté the brinjal and capsicum until they’re evenly charred and softened. Once cooked, remove the vegetables from the pan and set them aside.
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Sauté Onions and Tomatoes: In the same pan, add a bit more oil, if needed, and add the chopped onion. Sauté the onion until it becomes translucent and lightly browned. Next, add the diced tomatoes, cooking until they soften and become mushy. You can add salt at this stage to help the tomatoes release moisture.
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Add the Spices: Sprinkle in the turmeric powder, red chili powder, dhansak masala, and adjust salt as needed. Let the spices cook for about 2 minutes to develop their flavors.
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Combine and Finish: Add the previously sautéed brinjal and capsicum back into the pan, stirring to coat them in the spiced tomato mixture. Check for seasoning and adjust if needed. Continue cooking until all ingredients are well-mixed and the flavors have blended.
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Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve this flavorful Parsi Baingan Capsicum Ka Salan with Chana Pulao (Spicy Chickpea Rice) or warm Phulkas for a complete, wholesome meal.
Enjoy this hearty and aromatic Parsi dish, perfect for bringing vibrant flavors to any lunch spread!
