---Vegetables---
Aubergines/eggplants/brinjals, diced into cubes - 400-500 grams
Potatoes, diced into cubes - 2 medium sized
Tomatoes, chopped - 3 large

---Spice mix---
Oil - 3 tablespoons
Cumin seeds - 2 teaspoon
Asafoetida - small pinch
Ginger - 2 inch piece, peel and chop fine or crush it to make a paste
Green chillies, finely chopped - 2
Red chilli powder - 1 teaspoon (for spicy dish add 1 more teaspoon)
Coriander powder - 3 teaspoons
Turmeric powder - 1/2 teaspoon

---Garnishing---
Chopped fresh coriander leaves - As much as little as you like :)
Freshly squeezed lime juice

- Add oil in a *pressure cooker*.
- When it is hot enough, add cumin seeds.
- When cumin seeds start to dance, add asafoetida
- Add ginger. Leave it for a few seconds.
- Add green chillies. NOTE: Don't leave them in the oil for too long or they will burn and make you sneeze.
- 10-15 seconds after adding green chilli, add tomatoes. Then add turmeric powder, red chilli powder, coriander powder.
- Cook the tomato and spice mixture till they are *almost* gravy
- Now add the potato and aubergine cubes.
- Add some water, quarter-half cup just so that ingredients don't stick to the base of the pressure cooker.
- Add more salt if needed
- Close the pressure cooker lid.
- Leave it on medium flame and wait 4 whistles of the cooker before turning it off.
- Leave the pressure cooker closed till the pressure escapes naturally. Vegetables still cook in this time


- Garnish
- Serve with rice or chapattis.

NOTE: Potatoes take more time to cook than the aubergines. So if you are cooking this in a pan, chop the potatoes thinner, so they will cook faster. In a pressure cooker you can have them as cubes.