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Shimla Mirch Baingan Rizala
Method
- Deep fry brinjal and capsicum.
- Drain on paper. In 4 tbsp. of oil, add turmeric, chilli and garam masala powders.
- Add vegetables and stir fry till soft.
- Add tomato and ground paste and salt. Blend.
- Heat 2 tbsp. oil, add cumin seeds and curry leaves.
- Pour over rizala.
- Garnish with coriander leaves and serve.
Ingredients:
8 small brinjals, sliced
6 small capsicums, sliced
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. garam masala powder
1 tsp. cumin seeds
1 cup tomato puree
1 cup coriander leaves
8 curry leaves
Oil for frying
Salt to taste
Ground to a paste:
1/2 cup roasted peanuts
1 clove garlic
1 large onion
2.5 cm. piece ginger
1 tbsp. sesame seeds
1/2 cup coconut, grated
8 small brinjals, sliced
6 small capsicums, sliced
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. garam masala powder
1 tsp. cumin seeds
1 cup tomato puree
1 cup coriander leaves
8 curry leaves
Oil for frying
Salt to taste
Ground to a paste:
1/2 cup roasted peanuts
1 clove garlic
1 large onion
2.5 cm. piece ginger
1 tbsp. sesame seeds
1/2 cup coconut, grated
RECIPES BY REHANA KHAMBATY
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