Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)
A vegetarian Indo Chinese recipe with -5 brinjal (baingan / eggplant) - cut into diagonal, green bell pepper (capsicum) - cut into inch squares (optional), broccoli - cut into smaller (optional). Ready in 1h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft
green bell pepper (capsicum) - cut into inch squares (optional)(1)tablespoons sesame (gingelly) oil - (or olive oil)(4)tablespoons red chilli sauce(2) - 2
Lightly salt it - don't put too much salt as the soy sauce will also be salty
soy sauce(2 cups)tablespoons red chilli sauce(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)salt - to taste - 3
Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables
- 4
Once done, remove and set aside on a plate
- 5
In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions
tablespoons sesame (gingelly) oil - (or olive oil)(4)-4 cloves garlic - cut into small(3 pieces)onion - thinly sliced(1)tablespoons red chilli sauce(2) - 6
While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour
-4 cloves garlic - cut into small(3 pieces)soy sauce(2 cups)tablespoons red chilli sauce(2)teaspoons corn flour(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)teaspoons chilli vinegar(2)water(2 cups) - 7
Beat the mixture so that there are no lumps
- 8
Pour this mixture into the wok with the garlic & onions
-5 brinjal (baingan / eggplant) - cut into diagonal(3 pieces)green bell pepper (capsicum) - cut into inch squares (optional)(1)broccoli - cut into smaller (optional)(1 pieces)-4 cloves garlic - cut into small(3 pieces)onion - thinly sliced(1)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon) - 9
Now add the eggplant and peppers that you set aside and let the whole things come to a boil
green bell pepper (capsicum) - cut into inch squares (optional)(1) - 10
The sauce should start thickening and coating the vegetables
soy sauce(2 cups)tablespoons red chilli sauce(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon) - 11
Taste to make sure salt and spice to your desired level
salt - to taste - 12
If you need more, add salt and / or chili garlic paste to your level of satisfaction
-4 cloves garlic - cut into small(3 pieces)salt - to taste - 13
Garnish with cilantro
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)roasted peanuts (moongphali) - for garnish - 14
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food
roasted peanuts (moongphali) - for garnish - 15
Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 16
It can also be served with Indian Breads like Butter naan or Roti
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)
Rate this recipe
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Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)
A vegetarian Indo Chinese recipe with -5 brinjal (baingan / eggplant) - cut into diagonal, green bell pepper (capsicum) - cut into inch squares (optional), broccoli - cut into smaller (optional). Ready in 1h 10m, serves 6.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft
green bell pepper (capsicum) - cut into inch squares (optional)(1)tablespoons sesame (gingelly) oil - (or olive oil)(4)tablespoons red chilli sauce(2) - 2
Lightly salt it - don't put too much salt as the soy sauce will also be salty
soy sauce(2 cups)tablespoons red chilli sauce(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)salt - to taste - 3
Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables
- 4
Once done, remove and set aside on a plate
- 5
In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions
tablespoons sesame (gingelly) oil - (or olive oil)(4)-4 cloves garlic - cut into small(3 pieces)onion - thinly sliced(1)tablespoons red chilli sauce(2) - 6
While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour
-4 cloves garlic - cut into small(3 pieces)soy sauce(2 cups)tablespoons red chilli sauce(2)teaspoons corn flour(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)teaspoons chilli vinegar(2)water(2 cups) - 7
Beat the mixture so that there are no lumps
- 8
Pour this mixture into the wok with the garlic & onions
-5 brinjal (baingan / eggplant) - cut into diagonal(3 pieces)green bell pepper (capsicum) - cut into inch squares (optional)(1)broccoli - cut into smaller (optional)(1 pieces)-4 cloves garlic - cut into small(3 pieces)onion - thinly sliced(1)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon) - 9
Now add the eggplant and peppers that you set aside and let the whole things come to a boil
green bell pepper (capsicum) - cut into inch squares (optional)(1) - 10
The sauce should start thickening and coating the vegetables
soy sauce(2 cups)tablespoons red chilli sauce(2)homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon) - 11
Taste to make sure salt and spice to your desired level
salt - to taste - 12
If you need more, add salt and / or chili garlic paste to your level of satisfaction
-4 cloves garlic - cut into small(3 pieces)salt - to taste - 13
Garnish with cilantro
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)roasted peanuts (moongphali) - for garnish - 14
It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food
roasted peanuts (moongphali) - for garnish - 15
Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 16
It can also be served with Indian Breads like Butter naan or Roti
homemade hoisin sauce - (substitute with brown sugar or even jaggery)(1 teaspoon)
Rate this recipe
