Brinjal Bell Pepper Masala Recipe

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About this Recipe

Brinjal is generally categorised as a vegetable, but brinjal is a fruit. Brinjal is a member of the nightshade family and is commonly consumed as a cooked vegetable in most parts of the world. It is also known as eggplant because of its egg-shaped fleshy fruit. The bell pepper, also known as sweet pepper, pepper, or capsicum, is the fruit of plants in the Capsicum annuum Grossum cultivar group. The plants cultivars produce fruits in a variety of colours, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes referred to as sweet peppers along with less pungent chilli varieties. While technically berries, they are more commonly used as a vegetable ingredient or side dish. Similar Recipes,Aloo Chana SabziSweet Corn SabziCabbage Chana SabziAloo Methi SabziAloo Ladysfinger SabziGatte Ki SabziPotato Bell Pepper SabziAloo Gobi SabziJeera Aloo Hope you will give this a try and let me know how it turns out for you.

Ingredients for Brinjal Bell Pepper Masala Recipe :

Brinjal : The flesh inside is firm, crisp, and creamy white, with a few small edible seeds. Indian brinjal have a mild flavour with sweet notes and a creamy texture when cooked. Bell Pepper :Bell peppers have a sweet, mild flavour and come in green, red, yellow, orange, and occasionally purple and brown. Green peppers have a more grassy flavour. The orange variety has a milder flavour than the red variety. Bell peppers have thick flesh that is crunchy and juicy, and they are commonly consumed raw, sauteed, roasted, orstuffed. Turmeric Powder :The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you’re unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty Garam Masala Powder:The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.