Ingredients with Measurements:
- 2 large eggplants, diced
- 2 red bell peppers, diced
- 2 tomatoes, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant is lightly browned and tender.
3. Add the diced red bell peppers, onion, and garlic to the skillet and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add the diced tomatoes, salt, paprika, cumin, black pepper, and cayenne pepper to the skillet and stir to combine.
5. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors have melded together.
6. Remove the skillet from the heat and stir in the chopped parsley.
7. Serve the Pinđur Curry hot, garnished with additional parsley if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the vegetables
- Medium-low heat for simmering the curry
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 120 per serving
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 5g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- You can use canned diced tomatoes instead of fresh tomatoes.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add diced zucchini or yellow squash to the curry for extra vegetables.
- You can add a can of chickpeas or black beans to the curry for extra protein.
- You can add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to dice the vegetables into small, uniform pieces for even cooking.
- Don't be afraid to adjust the seasoning to your taste.
- This curry can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
- Store any leftover Pinđur Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish in the microwave, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Pinđur Curry in individual bowls or on a platter for a family-style meal.
- Garnish the curry with additional chopped parsley or a dollop of plain yogurt.
Garnishes:
- Chopped fresh parsley
- Plain yogurt
Pairings:
- This curry pairs well with rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, you can add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Pinđur Curry is a traditional dish from the Balkan region, specifically Macedonia.
Flavor profiles:
- This curry is savory, slightly spicy, and full of flavor from the combination of vegetables and spices.
Serving suggestions:
- Serve the Pinđur Curry as a main dish for a vegetarian meal or as a side dish alongside grilled meat or fish.
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Region: Sri Lankan