In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
Add finely chopped tomatoes and mix.
Add turmeric powder, salt, coriander powder and hing and mix well.
Once the tomatoes are cooked and oil starts to leave the sides, add the diced pieces of eggplant and mix well. Tip: Peel the skin of the eggplant and cut into small cubes. To prevent discoloration, wash thoroughly in water and soak the cubes in water until we add them to the cooker.
After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
Add water to the cooker until the level of water reaches the level of the vegetables.
Pressure cook for 3-4 whistles (this may vary for you so please ensure that the vegetables are properly cooked).
Allow the pressure to settle and open the cooker. The vegetables should be properly cooked the eggplant should be very soft.
Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
Add garam masala to the curry and mix well. Check the salt content and add if necessary.
Garnish with coriander leaves.
Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
Soak the channa dal in some water. This will ensure that the dal is not hard to chew.
In a frying pan, add some ghee and roast the vermicelli until it turns golden brown. Please note that the vermicelli can roast really fast, so please be careful not to burn it.
Remove the fried vermicelli from the pan and add some more ghee. When the ghee is warm, add some mustard seeds, urad dal and channa dal. The mustard seeds will splutter and the dals will turn golden brown.
Add some turmeric to the above mixture.
Add water to the pan. I use a 1:3 ratio for vermicelli and water. So for 1 cup of vermicelli, I will add 3 cups (use same measuring cup) of water. Also add salt to the water. Allow the water to boil. You can check the salt by tasting the water before adding further ingredients.
To the boiling water, add the roasted vermicelli and stir.
Add some coriander leaves to the pan. And mix well.
The water will start evaporating from the pan and keep stirring till you get required consistency.