Brinjal Capsicum Sabji Recipe: A Simple and Flavorful Indian Stir-Fry
If you’re in the mood for a light, comforting, and nutritious meal, the Brinjal Capsicum Sabji is a perfect choice. This humble yet flavorful Indian vegetable dish combines the earthy taste of brinjal (eggplant) with the crisp freshness of capsicum (green bell pepper), making it a fantastic addition to your lunch or dinner. Quick to make, this sabji pairs wonderfully with phulka or chapati and can be enjoyed by vegetarians and non-vegetarians alike.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2 (diced, long variety) |
| Green Bell Pepper (Capsicum) | 1 (diced) |
| Garlic | 5 cloves (finely chopped) |
| Asafoetida (Hing) | 1/2 teaspoon |
| Green Chillies | 2 (chopped) |
| Tomato | 1 (chopped) |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Garam Masala Powder | 1/2 tablespoon |
| Salt | to taste |
| Fresh Coriander Leaves (Dhania) | chopped (for garnish) |
| Sunflower Oil | as required |
Nutritional Information (per serving, approximate):
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fat | 8g |
| Saturated Fat | 0.5g |
| Sodium | 300mg |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Heat the Oil:
Begin by heating a pan over medium flame. Add enough sunflower oil to coat the base of the pan. Allow the oil to warm up for a few moments. -
-
Sauté Garlic and Asafoetida:
Add the finely chopped garlic to the hot oil. Sauté it for a few seconds until it turns aromatic. Add the asafoetida (hing) at this stage, allowing it to release its distinctive fragrance into the oil. -
Cook the Vegetables:
Once the garlic and hing are sautéed, add the diced brinjal (eggplant) and capsicum (green bell pepper) to the pan. Stir well to ensure the vegetables are evenly coated with the oil and spices. -
Add the Spices:
Sprinkle in the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Stir everything together and cover the pan with a lid. Allow the vegetables to semi-cook, stirring occasionally to ensure even cooking. -
Incorporate the Tomato:
After the vegetables have cooked for a few minutes, add the chopped tomato to the pan. Stir and let the sabji cook for another 5 to 7 minutes, or until the vegetables are tender and cooked through. -
Season and Garnish:
Season the dish with salt to taste. Continue sautéing for a few more minutes to combine the flavors. Finally, sprinkle fresh chopped coriander leaves on top of the sabji for a fresh and aromatic finish. -
Serve:
Serve the Brinjal Capsicum Sabji hot with phulka or chapati for a light yet satisfying lunch or dinner. It’s perfect for a quick meal at home or as a take-along for your office or school lunch.
Tips for Best Results:
- If you prefer a spicier dish, feel free to add more green chillies or red chilli powder according to your taste.
- You can also add a squeeze of lemon juice at the end for an extra burst of freshness.
- For a variation, try adding other vegetables like potatoes or peas for a heartier dish.
This simple, nutritious, and delicious Brinjal Capsicum Sabji is a great way to enjoy a vegetarian meal packed with flavor. It’s easy to prepare and perfect for busy weekdays or weekends when you crave something comforting and healthy.
