Aloo Baingan Simla Mirch (Potatoes sautéed with Eggplant and Red Bell Peppers)

I’ve been stressed lately, hence why I haven’t posted for a few days, sorry! I’ve been planning a vacation, and you know how it involves a whole lot of time and research.  I’m exhausted of researching and calling different groups of people to make this trip happen.  In the end, it better be worth it.  Here is a very quick Indian subzi I made with brinjal, red pepper, and a potato.  It goes really well with roti and yogurt on the side.  Enjoy! NUTRITION: Brinjals are a very good source of Fiber and Vitamin B1.  Potatoes are a very good source of Vitamin C and are also rich in fiber, however keep in mind they are a high source of carbohydrates.  Bell Peppers are a great source of Vitamins A, B6, and C. INGREDIENTS:

• Olive Oil – 2 tbsp
• Nigella Seeds (Kalonji) – 1/2 tsp
• Cumin Seeds – 1 tsp
• Green Chilies – 2 (chopped)
• Garlic – 2 (chopped)
• Brinjals – 7 (sliced)
• Turmeric Powder – 1/2 tsp
• Potato – 1 medium (peeled & thinly sliced cubes)
• Red Bell Pepper – 1 (sliced)
• Coriander Powder – 2 tsp
• Red Chili Powder – 1/2 tsp
• salt to taste
• Fresh Cilantro – for garnish

DIRECTIONS: 1. Start by chopping the green chilies and garlic. 2. Slice the brinjals.  3. Heat a pan on medium heat, once hot add oil, cumin seeds, and nigella seeds. 4. Once the cumin seeds sizzle, add the brinjals. 5. Add salt and turmeric powder. 6. Stir and cook for about 5 minutes. 7. In the meantime, peel a potato.  Cut into thinly sliced cubes. 8. Add the potato to the brinjals.  Add salt and combine.  Allow this to cook for a few minutes. 9. In the meantime, slice the red bell pepper. 10. Add the bell pepper to the brinjals and potatoes along with salt, coriander powder, and red chili powder.  11. Combine and allow this to cook for 5 minutes. 12. Notice the potatoes and brinjals may start to brown.  13. Cover with a lid and lower the heat to low-medium heat (dial #3).  Cook this for 25-30 minutes, the steam will soften all three vegetables. 14. This is what you should have.  Make sure the potato and eggplant are fork tender and then you are done. 15. Garnish with fresh cilantro.