Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)

Lavanya Krishna
Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)
1798 ratings.

Spicy Eggplant & Capsicum Curry is an Indo-Chinese Fusion Recipe, a twist to Chinese Spicy Eggplant curry. You can also add broccoli to the curry to make it healthier. This is an impressive recipe to be made and served when you have guests at home. Serve Spicy and tangy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe) with white rice or brown rice, or as a wrap with lettuce leaves. It can also be served with Indian Breads like Butter naan or Roti for lunch or dinner.

If you like this recipe, explore more eggplant recipes that are interesting, like-

  1. Eggplant Rolls Recipe
  2. Roasted Eggplant & Olive Lasagna
  3. Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)
  4. Chargrilled Eggplant Tabbouleh Recipe

Contest In Association With Freshmenu

Cuisine: Indo Chinese
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

25 M

Cooks in

45 M

Total in

70 M


6 Servings


  • 3-5 Brinjal (Baingan / Eggplant) , cut into diagonal pieces
  • 1 Green Bell Pepper (Capsicum) , cut into 1 inch squares (optional)
  • 1 Broccoli , cut into smaller pieces (optional)
  • 4 tablespoons Sesame (Gingelly) Oil , (or olive oil)
  • 3-4 cloves Garlic , cut into small pieces
  • 1 Onion , thinly sliced
  • 2 cups Soy sauce
  • 2 tablespoons Red Chilli sauce
  • 2 teaspoons Corn flour
  • 1 teaspoon Homemade Hoisin Sauce , (substitute with brown sugar or even jaggery)
  • 2 teaspoons Chilli vinegar
  • 2 cups Water
  • Salt , to taste
  • 1 tablespoon Coriander (Dhania) Leaves , chopped
  • Roasted Peanuts (Moongphali) , for garnish, deskinned (optional)

How to make Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)

  1. To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.

  2. Lightly salt it - don't put too much salt as the soy sauce will also be salty. Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables. Once done, remove and set aside on a plate.

  3. In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.

  4. While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour. Beat the mixture so that there are no lumps.

  5. Pour this mixture into the wok with the garlic & onions. Now add the eggplant and peppers that you set aside and let the whole things come to a boil.

  6. The sauce should start thickening and coating the vegetables. Taste to make sure salt and spice to your desired level. If you need more, add salt and / or chili garlic paste to your level of satisfaction.

  7. Garnish with cilantro. It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.

  8. Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves. It can also be served with Indian Breads like Butter naan or Roti.

Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe) is part of the The East Asian Recipe Contest With FreshMenu