For dinner, I had to make something very quick yesterday. Not having any plan as to what I am going to feed my family, I asked for suggestions. If my husband approved of some menu, my daughter disapproved. So in the end I made one dish that each one approves of and solved my dinner dilemma. I made eggplant and bell pepper mixed subzi which was perfect with the tortilla that I was substituting for roti. It turned out spicy and I loved it. Before I forget what I added to create the subzi, I took a few pictures and decided to blog it for my reference.
Measuring Cups and spoons
Lid For The Pan
Eggplant - 1 cut into chunky cubes
Onions - 1 cut into chunks
Red Bell Pepper - 1 cut into chunks
Cilantro - 1/4 cup finely minced.
Kashmiri Red Pepper - 3
Chilli Flakes - 1/2 tsp ( the one from Trader Joe's is very spicy, skip this ingredient if you do not want spice)
Shah Jeera - 1 tsp
Ginger - 1 inch minced
Garlic - 3 cloves roughly chopped
Turmeric - 1/2 tsp
Coriander Powder - 1 1/2 tsp
White Sesame Seeds - 1 tbsp
Dry Methi Leaves - 1 tbsp
1. Heat the pan with oil. Add shah jeera and allow it to get lightly roasted. Add onions and cook it until they are half done. Add bell peppers and mix well before adding the eggplant.
2. Add turmeric powder, chilli flakes, ginger, salt and give it a toss. Cover and cook on medium heat and give it a stir every 3 to 4 minutes.
3. Once you see the veggies getting toasted, add dry methi leaves, garlic, sesame seeds and cilantro and give it a mix. Cover and cook it for a few minutes. Serve it hot with roti.