Brinjal Capsicum Sabzi | Easy Dry Sabzi for Chapathi & Pulka

“Everyday ingredients, extraordinary taste — Brinjal Capsicum magic in every bite!”

A simple, flavorful, and healthy dry vegetable sabzi made with brinjal (eggplant), capsicum, roasted peanuts, and homemade curry powder. Perfect to pair with chapathi, pulka, or even rice.

📝 Ingredients

• Capsicum – 1 to 2 (cut into large pieces)
• Brinjal (Eggplant) – 500 grams (cut into large pieces)
• Roasted peanuts, ground – 2 to 3 tablespoons
• Homemade curry powder – 2 to 3 tablespoons
• Salt – to taste
• Curry leaves – a few
• Mustard seeds – 1 teaspoon
• Asafoetida (hing) – a pinch
• Oil – 2 to 3 tablespoons

👩‍🍳 Instructions

1. Roast and pulse Peanuts:
   Dry roast the peanuts. Once cooled to room temperature, pulse them lightly in a mixer jar to get a coarse texture. Set aside.

2. Prepare the tempering:
   Heat oil in a pan on medium flame. Add mustard seeds and let them splutter. Add a pinch of asafoetida.

3. Cook capsicum:
   Add chopped capsicum and saute for about 1 minute, keeping it crunchy.

4. Add brinjal and cook:
   Add the brinjal, mix well so the vegetables are coated with oil. Cover and cook on low flame for 5 to 7 minutes.

5. Season:
   Open the lid, stir the vegetables, and add salt to taste.

6. Add spices and peanuts:
   Mix in the homemade curry powder and ground roasted peanuts thoroughly.

7. Final touch:
   Add curry leaves, mix well, and cook uncovered for another 2 minutes.

🍽️ Serving Suggestions

Serve this Brinjal Capsicum Sabzi hot with chapathi, pulka, or as a side with rice. It’s a wholesome, easy-to-make dish perfect for everyday meals.

💡 Tip: The roasted peanuts add a nice crunch and nutty flavor. You can adjust the spice level of the curry powder as per your preference.

Video Tutorial