Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Aloo/potato - 1 potato
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish
Aloo/potato - 1 potato
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish
METHOD
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into smallpieces.
Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle
.Add potato, baingan tomato and all the spices and half cup of water and steam it
.When the pressure cooker release the whistle turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into smallpieces.
Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle
.Add potato, baingan tomato and all the spices and half cup of water and steam it
.When the pressure cooker release the whistle turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves
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