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
• 1.5 tsp- Panchphoran
• 2 pinches- Hing
• 1/2 tsp- Haldi
• 1 tsp- Chilli powder
• 1 tsp- Amchoor
• 1 tsp- Garam Masala
• Oil

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. Also you can substitute Eggplant with Butternut squash or Indian “Kohda”.

Recipe courtesy of Supriyo Dey