Method 1: IN A PRESSURE COOKER - Add oil in the pressure cooker. Crackle cumin when hot. Add asafoetida powder and the garlic paste. Fry for a second or 2. Add turmeric powder, chauli and brinjals.

Add all the other spices except the sugar and garam masala. Fry for a few seconds or until the oil oozes and the brinjals look shiny. Add ½ cup water (or just till ½ the level of the veggies). Bring it to a boil. Adjust spices if needed.

Close the lid and allow 2 whistles on medium to high flame. Allow the cooker to cool down completely.

Open the lid. Add sugar and garam masala, combine lightly and bring it to a boil. Garnish worh coriendar leaves and serve with rotli and/or rice.

Method 2: IN A PAN - CUT BRINJALS 1 CM DICES. BIGGER BRINJALA WILL NOT COOK FAST. Cook choli with some water and salt in a pressure cooker. Take oil in a pan. Crackle cumin. Add asafoetida and turmeric powder. Sauté garlic for a few seconds. Add brinjals and salt. Cover and cook till the brinjals are completely cooked and they look shiny. Add the rest of the spices. Sauté for a minute and then add pressure-cooked chauli along with the broth as well as the tomatoes.

Combine everything and cook without covering the pan, until the tomatoes are cooked. Add sugar and garam masala. Cook uncovered until you get the right consistency. Garnish with coriendar and serve.