It’s a super yummy tangy and Spicy Brinjal And Capsicum sabji WIthout the use of Onion or Garlic. it goes best with rice Both Brinjal And Capsicum are tender vegetables which takes less time in cooking.So this spicy sabji gets ready in just 10 to 15 minutes.
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Some more Indian curry or Sabzi recipes are – Palak Chana, Khoya Paneer, Kachori Aloo, Shahi Matar Paneer
Video Baingan Shimla Miech recipe
Recipe of Baingan Shimla Mirch
Champati Khatte Tekhi Baingan Shimla Mirch Sabzi | Tangy Tasty Brinjal Capsicum
No Onion No Garlic No Tomato Sabzi
- 2 Long Bringal / Baingan
- 2 Capsicum / Shimla Mirch
- Mustard Oil / Sarso tel (To fry)
- 1 pinch Asafoetida / Hing
- 1/2 tsp Cumin / Zeera
- 1/4 tsp black cardamom / Badi elaechi
- 1/4 tsp Cinnamon powder / Dalchini
- 3 Cloves / Loung
- 1 tsp Kashmiri red Chilli powder / Lal mirch
- 1 tsp Turmeric / Haldi
- 1/2 tsp Fennel powder / Saunf
- 1/2 tsp Ginger powder / Saunth
- 1/2 tsp Cumin powder / Zeera powder
- 2 tbsp Curd / Dahi
- 1 tbsp Mustard Oil / Sarso tel (To cook)
- Salt / Namak
- 2 tbsp Lemon juice / Nimbu
- Fry long cut Brinjal in smoked out Mustard Oil till golden and then strain out.
- Next fry long cut Capsicum in the remaining hot Oil for just a minute and then strain them out too.
- In the remaining 1 tbsp hot Oil keeping heat low add Asafoetida, Cumin, black Cardamom, Cinnamon, Cloves and Kashmiri red Chilli powder.
- Within 2-3 seconds of roasting the spices add Curd .Give a stir and add the remaining spices – Turmeric, Fennel powder, Ginger powder, Cumin powder.
- Let it come to boil, add 2 cups Water. Drop fried Brinjal and Capsicum.Salt and Lemon juice.
- Cover and cook on low 5 minutes and it’s ready to serve with rice.