Potato-Brinjal Sabji with Capsicum (Aloo-baingan Sabji with capsicum)

Eggplant/Brinjal and Capsicum goes hand in hand....I love both veggies and try to combine these two in many ways and it goes very well as a side dish with rice or roti for dinner. I tried adding some potato in this eggplant-capsicum curry. Without potato also, it tastes well. Everybody at home liked it, too. Even I make Baigan Bharta with bell pepper some time.

Ingredients :

Eggplant/Baingan/Brinjal : 2 (medium)
Capsicum/simla mirch/bell pepper : 1 (chopped)
Potato : 1 or 2, (medium-cubed)
Onion : 1 (medium-chopped)
Ginger : 1 piece (1"), minced
Tomato : 1 (medium-chopped)
Green chilli : 1 or 2 chopped)
Cumin seeds(jeera) : 1/2 tsp.
Mustard seed : 1/2 tsp.
Curry leaves : 5-6 nos.
Turmeric powder : 2 tsp.
Red Chilli Powder : 2 tsp.
Coriander powder : 2 tsp.
Salt to taste
Oil : 2 tblsp.
Fresh coriander leaves for garnishing

Method :

Cut eggplant and bell peppers in medium size pieces. Fry eggplant in little oil until brown. Set aside.
Heat oil in a pan, temper with cumin and mustard seeds, when the seeds begin to crackle, add curry leaves and green chillies, stir few times. Then add onions and saute until it is transparent. Add turmeric, chilli and coriander powder and add little water into the spices. Stir for few seconds.
Then add chopped tomatoes, stir and allow to cook until tomatoes get soft and mushy. Add bell pepper, fried eggplant and potato. Add salt to taste and mix well. Add very little water(about 1/3 cup). Put a lid on the pan and allow the veggies to cook on a medium low heat.
When veggies are cooked and water evaporates, mix well and remove from heat. Garnish with fresh coriander leaves and serve hot with roti/rice, anything of your choice.............