Wash the Eggplant, potatoes and tomatoes.

Peel off the skin of the potatoes and the eggplant.

Chop the eggplant into tiny cubical pieces.

Cut each potato into 4 equal halves.

Chop the tomotoes and the onions into small pieces.

Put the eggplant, potatoes, salt, tumeric powder, red chilli powder and water into the pressure cooker.

Cook for 15-20 minutes.Do not put too much water as the eggplant releases water while being pressure cooked.

After all steam is released blend it lightly.

Make a paste of garlic. Fry the onions till they are light golden brown, add garlic paste.

Pour the tempering over the dish.

Serve the dish with steam rice or chappati.

Method

1. Heat 2 tbsps oil. Add Gram flour (besan).

2. Fry it for 10-15 mts (it should be few shades darker & smell fragrant).

3. Add turmeric powder, 4 glasses of water and salt to taste.

4. Keep stirring till it comes to boil.

5. In the mean time boil arhar dal and whisk it properly.

6. Add this to karhi.

7. Fry okra, potatoes, cauliflower and eggplant. Add all fried and other vegetables in Kadhi.

8. Let it boil until all the vegetables are done. Add Tamarid Pulp.

Tempering

1. Heat 2 tbsps oil in a pan. When hot add asafoetida powder (hing), Mustard seeds, Cumin seeds, Methi dana, Onion seeds (kalaunji), red Chilli powder & Kadhi patta.

2. When the seeds start spluttering pour it in karhi.

3. Garnish it finely chopped cilantro leaves.

4. Serve it hot with steamed rice.