Capsicum and Brinjal curry (Malu miris saha wambatu curry)

Probably this will be new experience for you. And I’m 150% sure that you are to like it. First, I will give you a brief explanation about capsicum (history, cultivation, health benefits…). And if you are not interested in detailing you are perfectly welcome to scroll down and go directly to cooking method. I will describe about brinjal in another post.

Known records about capsicum are running back to 7500 BC. They originated in south America and spread around the globe. We can identify capsicum in 20-27 species. But only 5 of them are domesticated.

Capsicums are full of vitamin A and vitamin C (red capsicum better than green). And also, capsicum is a good source of fiber. Recent researches have proved capsicum is good for liver damages. Capsicum has the ability to burn fat more efficiently. However, there is a limit of taking capsicum during a period of time. Otherwise you will have to face the side effects of eating too much capsicum like local burning sensation, stomach flu, cough, liver damage, skin irritation, abdominal irritation, etc.

Ingredients

* Brinjal 250g

* Capsicum 125g

* Oil ½ cup

* Fried curry powder 2 dessert spoons

* Chili powder 1 dessert spoon (fried)

* Chili powder 1 dessert spoon (not fried)

* Chopped Maldive fish 1 dessert spoon

* Turmeric powder 1 dessert spoon

* Salt (as you wish)

* Coconut powder milk 1 ½ cups

* Green Chilies 2

* Onions 2

* Few Curry leaves (optional)

* Vinegar ½ cup + 2 dessert spoons

* Mustard cream 1 dessert spoon

Directions

·      Firstly, wash Capsicum and Brinjal then cut them into two along the long axis and put them into a bowl or something like that. Then add some turmeric powder and vinegar (1/2 cup) into it and mix all of them well. After some moments remove the vinegar liquid from the bowl.

·       Then add oil to a pan and place it on the stove. When the oil become hot add the capsicum and brinjal to the pan and let it be fried. After some moments take them away from the pan.

·       Now get another pan and add some oil, onions, green chilies, and other spices and cook them for some moments.

·       Then add vinegar and coconut milk powder to the pan of previous step. Now you can see this pan as a boiling curry. Don’t cover this pan with a lid.

·       Stir well. But don’t let brinjals and capsicum break apart.

·       In the final step add curry powder above brinjals and capsicum. Next let it be cooked for few more minutes.

·       Now our delicious and eye-catching capsicum and brinjal curry is ready to be served.

·       Enjoys your dish and don’t forget to leave a comment.