Eggplant & Capsicum Dish

06 Main Veg - Eggplant & Capsicum Dish

1 Eggplant

1 Teaspoon Salt

1 Red Capsicum

1 Green Capsicum

1 Yellow Capsicum

2 Tablespoon Tamarind

1 Teaspoon Gound Garlic

4 Tablespoons Methi Masala

1 Tablespoon ground Cumin

1/2 Teaspoon Red Chilli powder

1 Tablespoon Vinegar

2 Green Chilli Sliced

Green Dhania Chopped

Slice brinjal into quarters lengthwise.
Sprinkle with salt and allow to stand for 20 minutes then rinse in water and drain.
Slice Capsicum into quarters lengthwise.
Soak Tamarind in boiling water for 10 minutes and strain the liquid into a cup.
Mix other spices with vinegar to make a paste then rub onto vegetables.
Oil a pan and lay out the vegetables.
Cook in an oven at 180°C until soft.
Garnish with green dhania.