Brinjal - Capsicum - Tomato Curry

Brinjal - Capsicum - Tomato Curry is a thick gravy dish and it can be prepared within 10 minutes since all these vegetables can be cooked quickly. This curry can be eaten with chapatis, dosas, idli roti, poori or even plain rice.
Any type of brinjal can be used to cook this curry but the long brinjal taste good and gives a good colour too.

Let us see some benefits of having Tomatoes in our diet.
Tomatoes are one of the low calorie vegetables. They are an excellent sources of antioxidants, dietary fiber, minerals and Vitamins. the antioxidants present in tomatoes are scientifically found to be protective of cancers,  Tomatoes contain very good level of Vitamin A ( helps to have good vision and healthy bones),  Vitamin C  (antioxidant), potassium and iron. Potassium and iron are essential for maintaining normal blood health. Vitamin K  present in tomatoes controls bleeding and blood clotting. Tomatoes help in blood circulation. Tomatoes help to decrease the level of cholesterol in the blood. They help to reduce the deposition of fats in the blood vessel. Eating tomatoes  help us to keep our digestive system healthy and prevents the constipation and diarrhoea. It also helps to prevent jaundice and effectively removes toxins from the body. .

Here is a recipe of quick dish " Brinjal- Capsicum -Tomato curry " which is easy to prepare and I am sure all age group will surely love to have the curry.

Ingredients :

Brinjal :  5 to 6 (long shaped brinjals and it is also called Mysore brinjals)

Tomatoes : 4 to 5 (Medium sized)
Capsicum : 1
Rasam Powder : 2 Tea spoons
Garam Masala : 1/2 Tea spoon
Green Chilly : 1
Jeera : 1/4 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Turmeric powder : a pinch
Oil : 1 Table spoon
Salt : required
Jaggery : 1 Tea spoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Table spoons
Ingh : a pinch

Method : 

1. Wash and cut brinjal, capsicum  and tomatoes  into small,  slit green chilly and grate ginger. Keep it aside.
2. Put cut brinjal in a bowl of water to avoid brinjal turning black and also it helps the bitter taste go away from brinjal.

3. Now Keep a pan on the fire and put oil. Heat the pan and put mustard seeds and methi seeds. Let the mustard splutter.
4. Add slit green chilly and jeera to the oil. Add ingh and curry leaves. Mix it well and fry for 5 seconds.

5.Squeeze out the water from the brinjal and put it to the seasoning mix and fry nicely for 1 minute.
6. Add cut tomatoes and capsicum and mix nicely and add turmeric powder.

7. Add  1/2 cup of water and let it cook for 3 to 4 minutes. Stir in between.

 8. Add Rasam Powder, Garam Masala powder, jaggery and Salt. Stir slowly till it get thickening. The curry is done.

9. Shift Brinjal - Capsicum - Tomato curry to a serving dish and add coriander leaves on the top and serve.

Note:

No need to add more oil. Do not add more water. Do it on a  medium flame. You can add Kasoori Methi if you wish instead of Mdthi seeds. Adding salt is optional. You can also add cut onions and garlic while frying brinjal (I have not added). (optional). You can also add a spoon of besan on the top of the curry and fry on low flame. It adds to the thickness of the curry and taste differ.
Time : 15 minutes
Serves : 3