Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy

Name: Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 3 pieces Baby Brinjal (3 Brinjal (Baingan / Eggplant) Small Purple ones); 1 piece White Potatoes (1 Potato (Aloo) chopped in cubes); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) chopped in cubes); 2 pieces Yellow Onion (2 Onions finely chopped); 1 piece Tomato (1 Tomato finely chopped); 4 cloves Garlic (4 cloves Garlic); ½ piece Ginger (1/2 inch Ginger); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Byadagi Chili Powder (1/2 teaspoon Byadagi Chilli Powder); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnishing); 1 tbsp Vegetable Oil (1 tablespoons Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves)

Vaangi Shimla Mirchi Bhaji Recipe - Brinjal Capsicum Gravy - Sabzi Recipes (Indian)

70 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Baby Brinjal3 pieces · 3 Brinjal (Baingan / Eggplant) Small Purple ones
White Potatoes1 piece · 1 Potato (Aloo) chopped in cubes
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) chopped in cubes
Yellow Onion2 pieces · 2 Onions finely chopped
Tomato1 piece · 1 Tomato finely chopped
Garlic4 cloves · 4 cloves Garlic
Ginger½ piece · 1/2 inch Ginger
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Byadagi Chili Powder½ tsp · 1/2 teaspoon Byadagi Chilli Powder
Kashmiri Red Chili Powder½ tsp · 1/2 teaspoon Kashmiri Red Chilli Powder
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Table Salt0 pieces · Salt to taste
Cilantro0 pieces · Coriander (Dhania) Leaves for garnishing
Vegetable Oil1 tbsp · 1 tablespoons Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes. Immerse the cubed brinjals in clean water till further use to prevent them from turning black.
2Peel the potatoes and cube them. Immerse in clean sufficient water till further use.
3Grind the garlic and ginger to a fine paste in a mixer and keep aside.
4Place a kadai on medium heat and add the oil to it.
5Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
6Saute for a minute and add the chopped onions. Saute till onions turn translucent.
7Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder.
8Saute until the raw smell of the spices and ginger garlic paste go away.
9Add the cubed potatoes and mix well. Add sufficient water to immerse the potatoes and bring to a boil. Cover and cook for about 8-10 minutes.
10Now add the chopped capsicum and the cubed brinjals. Saute and cook covered for few more minutes.
11When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder. Mix well and cover with a lid.
12When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl.
13Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served.
14Serve Vaangi Shimla Mirchi Bhaji along with Chapatis or Bhakrior Ghavan along with Dal Palak for a delicious weeknight dinner.