Parsi Style Baingan Capsicum Ka Salan Recipe is a comfort food made by the people who got influenced by Parsi cuisine. The stir fried vegetable recipe uses locally available vegetable and it is tossed with the authentic dhansak masala which helps to give a delicate flavor to the dish.
Brinjal and capsicum are shallow fried before so that the vegetable is nicely charred and still remains crisp. This is considered as one of the most famous vegetarian Parsi dish.
Ingredients
8 Eggplant (Brinjal) , cut into chunks
1-1/2 Green Bell Pepper (Capsicum) , cut into squares
1 cup Tomato , diced big
1 Onion , finely chopped
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 teaspoon Dhansak masala(check the recipe given below seperately)
Salt , to taste
2 sprig Coriander leaves, finely chopped
Cooking oil , for cooking
Method:
Heat a flat bottomed pan with oil and saute the brinjal and capsicum till it is charred and cooked evenly. Remove the vegetables and keep it aside.
In the same pan add little more oil and saute the onion till it is translucent and brown, then add in the tomatoes, let it cook till the tomatoes are mushy and soft. You can add the salt while it getting cooked.
Add the spice powders that are remaining and finally drop the sauteed vegetables, check for seasoning if required. Sprinkle coriander leaves while serving.
Serve the Parsi Style Baingan Capsicum Ka Salan Recipe with Chana Pulao Recipe (Spicy Chickpea Pulao) or with hot Phulka.
Dhansak masala
Dhansak masala might seem tedious at first glance but is totally worth the effort! It's a popular dish of the Parsi Zoroastrian community and combines elements of Persian and Gujarati cuisine.
Ingredients
250 gm sabut dhania
125 gm jeera
125 gm sabut lal mirch
10 gm shahi jeera
10 gm mustard seeds
10 gm methi dana
10 gm phool pathar (also known ar kalpasi and dagad phool)
1/2 tsp sabut kali mirch
30 gm khus khus
30 gm dal chini
30 gm laung
30 gm tamal patta
30 gm badian
1/8 tsp mace (javitri)
1 nutmeg
Method
Grind all the ingredients together.
Store in an airtight container.Store in an airtight container.
125 gm jeera
125 gm sabut lal mirch
10 gm shahi jeera
10 gm mustard seeds
10 gm methi dana
10 gm phool pathar (also known ar kalpasi and dagad phool)
1/2 tsp sabut kali mirch
30 gm khus khus
30 gm dal chini
30 gm laung
30 gm tamal patta
30 gm badian
1/8 tsp mace (javitri)
1 nutmeg
Method
Grind all the ingredients together.
Store in an airtight container.Store in an airtight container.
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