### TranslatedIngredients: 8 Brinjal (Baingan / Eggplant) - cut into chunks,1-1/2 Green Bell Pepper (Capsicum) - cut into squares,1 cup Tomato - diced big,1 Onion - finely chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Dhansak masala,Salt - to taste,2 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Parsi Style Baingan Capsicum Ka Salan Recipe, firstly prepare all the ingredients, heat a flat bottomed pan with oil and saute the brinjal and capsicum till it is charred and cooked evenly. Remove the vegetables and keep it aside.In the same pan, add little more oil and saute the onion till it is translucent and brown, then add in the tomatoes, let it cook till the tomatoes are mushy and soft. You can add the salt while it getting cooked.Add the spice powders including turmeric powder, red chilli powder, dhansak masala, salt and let it cook for about 2 minutes.After 2 minutes, add the sauteed vegetables, check for seasoning if required. Sprinkle coriander leaves while serving.Serve the Parsi Style Baingan Capsicum Ka Salan Recipe with Chana Pulao Recipe (Spicy Chickpea Pulao) or with hot Phulka for your everyday meals.