How to make Baingan Shimla Mirch aur Tamatar ki Sabzi -

An excellent vegetable mix that goes wonderfully well with paranthe or rotis.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Green capsicums (हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Baingan Shimla Mirch aur Tamatar ki Sabzi checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Malai tadka, Khumb Hara Pyaaz, Aloo Methi- Sindhi Style, Dahiwale Aloo.

Baingan Shimla Mirch aur Tamatar ki Sabzi

Baingan Shimla Mirch aur Tamatar ki Sabzi Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baingan Shimla Mirch aur Tamatar ki Sabzi Recipe

  • Brinjals cut into ½ inch cubes 8 medium

  • Green capsicums cut into ½ inch cubes 2 medium

  • Tomatoes puréed 5 medium

  • Oil 2 tablespoons

  • Carom seeds (ajwain) ½ teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Turmeric powder ¼ teaspoon

  • Red chilli powder ½ teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add carom seeds. When they begin to change colour, add ginger-green chilli paste and sauté for 30 seconds.

Step 2

Add pureed tomatoes and sauté till oil separates.

Step 3

Add turmeric powder, chilli powder, coriander powder, cumin powder, sugar and salt. Sauté for 1 minute.

Step 4

Add brinjals, capsicums and sauté for four to 4-5 minutes.

Step 5

Add 1 cup of water. Cover and cook on low heat for 8-10 minutes or till the vegetables are cooked.

Step 6

Serve hot garnished with the coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.