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

How to Make Benarsi Aaloo Baingan Ki Sabji

• Heat 3 Tbsp. oil in a pressure cooker. Add hing, followed by panchphoran. When panchphoran stops spluttering, add haldi and chilli powder.
• Add eggplant, potatoes, tomatoes and chana. Stir for 3 mints.
• Add 2-3 cups of water and salt. Pressure cook for 2 whistles.
• Take the lid off and mash some vegetables to thicken the gravy.
• Lastly, add the grated ginger, garam masala and amchoor.
• Serve with kachori or pooris. Also you can substitute Eggplant with Butternut squash or Indian "Kohda".