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

TIME: 45 Minutes

Serves:04

Spicy Eggplant & Capsicum Curry is an Indo-Chinese Fusion Recipe, a twist to Chinese Spicy Eggplant curry. You can also add broccoli to the curry to make it healthier. This is an impressive recipe to be made and served when you have guests at home. Serve Spicy and tangy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe) with white rice or brown rice, or as a wrap with lettuce leaves. It can also be served with Indian Breads like Butter naan or Roti for lunch or dinner.

To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.

Lightly salt it - don't put too much salt as the soy sauce will also be salty. Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables. Once done, remove and set aside on a plate.

In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.

While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water and cornflour. Beat the mixture so that there are no lumps.

Pour this mixture into the wok with the garlic & onions. Now add the eggplant and peppers that you set aside and let the whole things come to a boil.

The sauce should start thickening and coating the vegetables. Taste to make sure salt and spice is to your desired level. If you need more, add salt and / or chili garlic paste to your level of satisfaction.

Garnish with cilantro. It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.

Serve Spicy Eggplant & Capsicum Curry with 

Equipment used:Wok/kadai

Ingredients

• 3-5 eggplants (brinjal), cut into diagonal pieces
• 1 green pepper (capsicum), cut into 1 inch squares (optional)
• 1 floweret broccoli cut into smaller pieces (optional)
• 4 tablespoons sesame oil/olive oil
• 3-4 cloves of garlic, cut into small pieces
• 1 onion, thinly sliced
• 2 cups low sodium soy sauce
• 2 tablespoons chili garlic paste
• 2 teaspoons cornflour
• 1 teaspoon hoisin sauce (substitute with brown sugar or even jaggery)
• 2 teaspoons chili vinegar (or regular vinegar)
• 2 cups water
• salt to taste
• 1 tablespoon chopped cilantro for garnish
• roasted peanuts for garnish, deskinned (optional)

Directions for Spicy Eggplant Curry (Indo-Chinese)

1. To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.
2. Lightly salt it - don't put too much salt as the soy sauce will also be salty. Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables. Once done, remove and set aside on a plate.
3. In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.
4. While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour. Beat the mixture so that there are no lumps.
5. Pour this mixture into the wok with the garlic & onions. Now add the eggplant and peppers that you set aside and let the whole things come to a boil.
6. The sauce should start thickening and coating the vegetables. Taste to make sure salt and spice to your desired level. If you need more, add salt and / or chili garlic paste to your level of satisfaction.
7. Garnish with cilantro. It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.
8. Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves. It can also be served with Indian Breads like Butter naan or Roti.

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