Brinjal – 500 grams (cut into medium size pieces)
Potato – 1 piece (chopped medium size)
Tomato – 1 piece ( pureed or sliced)
Onion – 1 piece ( chopped)
Garlic – 2 cloves ( chopped)
Ginger – 1 inch Julien
Asafoetida – 1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Whole Red chili – 1 piece
Garam masala – 1/4 teaspoon
Coriander powder – 1/2 teaspoon
Termuric powder – 1/2 teaspoon
Red chili powder – 1/4 teaspoon
Urad ke Daal ki Badi/Mangori – 5 pieces(readymade or homemade)
Oil – 2 teaspoon
Salt – to taste
Water – 1 cup
Take pressure cooker and add oil to it. Temper with cumin seeds, asafoetida, whole Red chili.
To this add garlic, ginger and onion.Cook well for 2 minutes and add broken pieces of Badi or Mangori.Fry them well.Over this put potato followed by tomato.
Cook for 5 minutes till it becomes soggy.
Add coriander powder, termuric powder and Red chili powder.Cook for 5 minutes more.
Over this add Brinjal pieces and add water.Add salt to taste and add garam masala.Cover the cooker . Switch off after 3-4 whistles.
Open the cooker and check taste.Adjust water weather you want dry or curry like.
Eat Baigan Aloo Badi Ki Sabzi with Chapati ,Parantha or Rice.
Recipe credit Deepa Mishra