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Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)

  • To put together Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), warmth a big wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the reduce eggplant and inexperienced pepper for about 10 minutes till they turn out to be just a bit tender.

  • Lightly salt it – do not put an excessive amount of salt because the soy sauce can even be salty. Care must be taken that the greens do not get overcooked because it’s good to have a bit crunch to the greens. Once accomplished, take away and put aside on a plate.

  • In the identical pan (in order that the flavour is retained), take the remaining 2 tablespoons of sesame oil and flippantly sauté the reduce garlic and onions.

  • While these are sautéing, take a bowl and in it combine the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour. Beat the combination in order that there are not any lumps.

  • Pour this combination into the wok with the garlic & onions. Now add the eggplant and peppers that you just put aside and let the entire issues come to a boil.

  • The sauce ought to begin thickening and coating the greens. Taste to verify salt and spice to your required degree. If you want extra, add salt and / or chili garlic paste to your degree of satisfaction.

  • Garnish with cilantro. It will look attractive! You may also optionally sprinkle some roasted peanuts (complete, deskinned) to get a crunchy texture to the meals.

  • Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves. It may also be served with Indian Breads like Butter naan or Roti.

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