Instructions

Heat oil in a pressure cooker and season with

mustard seeds and asafoetida.

Immediately add chopped onions and fry till brown.

Add finely chopped brinjals and after five minutes,

add the chawle beans which have been soaked in

water overnight and cleaned.

Add turmeric powder, chilli powder, garam masala,

salt and sugar and a minimum amount of water.

Pressure cook for about 12 to 15 minutes.

Remove lid and cook till all the water evaporates.

Garnish with chopped coriander and serve.