Egg Fruit Paprika Curry

Ingredients for Eggfruit Paprika curry

Egg fruit (Brinjal)  500 gm.

Paprika (Red capsicum) a large one 

Onions  2 nos (peeled and sliced 1 cup)

Ginger a small piece

Green chillies 2 nos

Tomatoes 2 nos

Coriander powder 2 tsp

Mild chilli powder 1 tsp

Turmeric powder  1 tsp

Meat masala powder 1 tsp

Salt to taste

Oil 2 Tbsp

Mustard seeds 1/2 tsp

Coriander leaves a small bunch

Preparation of Eggfruit Paprika Curry

1.  Peel and dice the eggfruits and keep the pieces in water to prevent them changing colour.

2.  Peel and slice the onions.

3.  Clean and dice the paprika

4.  peel an chop the ginger finely

5.  Slit the green chillies in the middle

6.  Wash and dice the tomatoes

7.  Mix coriander powder, chilli powder, turmeric powder, meat masala powder in a small bowl adding some water to a fine paste. 

8.  Heat oil in a pan and add the mustard seeds and allow them to splutter.  Once the mustard seeds spluttered add the sliced onions and saute for a while till the onions are cooked. Add salt, ginger, and green chillies and saute for two minutes.  Add the masala powder mix paste to the sauted ingredients. Saute for a further two minutes and add the dices tomatoes and cook till all becomes a fine paste.  Add little water if needed. 

Now add the diced eggfruits and paprika to the pan, mix well and cook till the ingredients are tender.  (Squeeze the water out from the brinjal pieces before adding to the pan. )  When cooked remove from the heat and add the chopped coriander leaves and mix.

Serve along with bread, rice, poori, roti and the like.