Region: Indian

Dish:Vegetarian - Curries

Main Ingredient: Eggplant

Servings: 2 or 3 Persons

Time to Prepare: 15 Minutes

Diffculty: Easy

Calories: 69.2

Ingredients

Turmeric Powder 1/4 Tea Spoon.
Tamarind Paste 1/4 Tea Spoon.
Salt 1 Tea Spoon.
Ginger Garlic Paste 1/2 Tea Spoon.
Cooking Oil 3 Table Spoon.
Water 1/2 cup.
Cilantro Enough for garnishing.

Directions

Wash eggplant and cut into small pieces.

Mix all ingredients ( except cilantro) in pressure cooker.

Add water to the cooker.

Close the pressure cooker.

Cook on high heat till pressure builds. ( two to three minutes)

When pressure builds turn heat to medium.

Cook for another 4 to 5 minutes on medium heat.

Turn the heat off and release the pressure safely.

Open when safe, stir the contents turn the heat on and mesh while cooking.

Keep on stirring till all ingredients mesh well and form into a paste.

Turn the heat off wait for a minute or two serve hot.

Chop cilantro and garnish before serving.

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