Recipe Eggplant Bell Pepper
Heat the vegetable oil over medium high heat in a 12 inch nonstick skillet.
Recipe eggplant bell pepper. Add to a skillet and sauté until starting to soften about 5 minutes. Add minced ginger turmeric powder coriander powder garam masala and stir for few minutes. Heat 1 tsp oil in a kadai.
Cook stirring often until garlic is softened about 4 minutes. Arrange eggplants onions and peppers on a baking sheet. Pour the cut garden egg in a glass bowl sprinkle with some salt and pour hot water over it and leave it to soak for 5 to 10 minutes.
Heat oil in a large skillet over medium high heat. Stir in garlic and roast 5 minutes more. Paint vegetables lightly on both sides with olive oil.
Brush eggplant slices with olive oil to coat thinly. Add cumin seeds and let it splutter. Add garlic coriander cumin and saffron if using.
Top with a layer of about 1 3 of the eggplant. Next add green bell pepper then season with salt. Cut the eggplant and bell peppers into chunks.
Trim the stem of the garden egg and cut into small cubes. Transfer the cooked eggplant back to the pan and pour the sauce mixture. Cook for 1 2 minutes.