Brinjal (Eggplant) and Capsicum Curry

Ingredients

 

250	g	Brinjals
250	g	Capsicums
1/2	Cup	Coconut oil
1	Teaspoon	Roasted chilly and curry powder
1	Teaspoon	Raw chilly and curry powder
1	Teaspoon	Ground cumin seeds
1	Teaspoon	Maldive fish
1/2	Teaspoon	Turmeric powder
2	Teaspoon	Salt
1 1/2	Cup	Thick and thin coconut milk ( ½ of a big coconut)
2		Green chillies sliced
8		Small red onions sliced
1		Sprig curry leave
2	Teaspoon	White vinegar
1	Teaspoon	Mustard seeds ground
1	Teaspoon	Roasted curry powder   Method   Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe). Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time. Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.