Ingredients

1 medium to large Eggplant cut in big pieces
3-4 medium sized Potatoes halved
3/4th cup Black Grams (kaala chana) soaked overnight
1 big Tomato chopped roughly
Small piece of Ginger, either chopped or grated
1 and 1/2 tsp Panchphoran
2 pinches Hing
1/2 tsp Haldi
1 tsp Chilli powder
1 tsp Amchoor
1 tsp Garam Masala

Method:

1. Heat 3 Tbsp. oil in a pressure cooker. Add hing, followed by Panchphoran. When panchphoran stops spluttering, add haldi and chilli powder.
2. Add eggplant, potatoes, tomatoes and chana. Stir for 3 mints.
3. Add 2-3 cups of water and salt. Pressure cook for 2 whistles.
4. Take the lid off and mash some vegetables to thicken the gravy.
5. Lastly, add the grated ginger, garam masala and amchoor.
6. Serve with kachori or pooris.