Bell Pepper and Eggplant Stir Fry
| Servings |
Ingredients
- 2 medium eggplants diced
- 2 medium potatoes diced
- 1 bell pepper diced
- salt to taste
- 1 T oil
- 1 tsp cumin seeds
- red chili powder to taste
Ingredients
|
Instructions
- Put a non-stick pan with a lid on medium heat. Add oil and let it get hot. Once oil is hot add cumin seeds and fry well.
- Now add potatoes and cover with lid. Let them get 50% cooked, about 4 minutes.
- Once potatoes are half done, add bell pepper and eggplant, mix well.
- Cook without lid until all the veggies are well cooked, about 5-67 minutes.
- Add salt once the pepper and eggplant soften.
- Once desired texture and veggies are gone, add red chili powder to taste, mix well and stir fry for 1-2 minutes.
- Turn off the heat and serve hot with rice and ghee.
Recipe Notes
Adapted from Subbu Cooks (www.subbucooks.com)