Bella Capsicum Masala with Tandoori Eggplant

When I go Indian... I must make Thali.  I LOVE having several flavors and colors in my plate.

I do go overboard on quantities sometimes, which means I get to eat this several times during the week.

Who's complaining?

The new additions to my thali this time are the Tandoori Eggplant the Bella Pepper Curry.  The Sexy Dal and Red Cabbage Subzi are very common guests in my home.  I was looking for something veg but saucy enough to eat with rice.  When I found that Bells could be the main event, I swooned.

I may have swooned aloud around folks that had no idea why I was swooning.. but that's ok..

Borrowed from VegRecipesofIndia (as usual).

Serves 6 as a side

Ingredients

Paste:

2 large onions,  chopped

1 inch ginger, sliced

5 garlic cloves, chopped

3 tbsp desiccated coconut

2 tbsp peanuts

1 tbsp sesame seeds (I used black)

1 tbsp coriander seeds

1 tsp poppy seeds

2 tbsp oil

2 tsp concentrated tamarind or tightly packed seedless tamarind

½ to ⅔ cup water for grinding

Curry:

2 tbsp oil

½ tsp black mustard seeds

1/4 tsp fenugreek seeds

1 sprig curry leaves

1 tomato, chopped

4-5 medium different colored bell peppers (capsicum), sliced

⅛ tsp turmeric powder

1 tsp red chili powder

½ tsp garam masala powder

1 to 1.25 cups water

½ tsp powdered or grated jaggery or add as per taste

salt as required

chopped cilantro for garnish

Directions

Make the spice paste:

1.  Heat 2 tbsp oil in a pan and fry the peanuts, sesame seeds, coriander seeds and poppy seeds on a low flame for 3 to 4 minutes.

2.  Add the ginger and garlic and let cook for 1 minute before adding the onions.

3.  Cook, stirring until the onions turn translucent or a light brown, adding a pinch of salt.

4.  Add the coconut on low flame and continue to stir for 7 to 8 minutes, till the coconut turns golden. The whole mixture should turn light golden or golden.

5.  Let cool, then blend with the tamarind and enough water to make it into a paste.  Set aside.

Make the curry:

6.  Wipe down your pan and add oil on high.  Add the mustard seeds until they crackle, then add the fenugreek and curry leaves and cook for 1 minute.

7.  Add the chopped tomates and a pinch of salt.  Cook until the tomatoes soften.

8.  Add the sliced bells.  Cook stirring, for about 3 to 4 minutes.

9.  Lower the flame and add the paste along with the turmeric and chili powder.  Cook stirring for about 2 minutes, making sure the paste does not stick to the pan.

10.  Add 1 to 1.25 cups water and stir until incorporated, then add the jaggery and garam masala and simmer on low for about 15 minutes for softened bells.

Serve hot garnished with chopped cilantro. 

I served mine in a vegetarian Thali.

Yes that is tandoori eggplant... which is basically an eggplant halved lengthwise with criss-cross cuts into the flesh, slathered with lemon juice, tandoori spices, and olive oil.. then roasted until tender.
That was the Umami part of the fabulous evening.
Anything can be tandoorified (even endives!), making it shine in a very sexy light..