Brinjal - 500 Gms
Cooking Oil - 100 gms
Asafoetida - 1 Tsp
Mustard seeds - 1 Tsp
Cumin seeds - 1 tsp
Lemon Juice - ½ tsp
Salt - to taste
Coriander leaves - 1 bunch
Green Chilli - 5
Ginger - 1 inch
Coconut - ½ shell
Wash the coriander leaves thoroughly, grind with the stem, green chillies, ginger and coconut in a mixer grinder to form a smooth paste. Once done, keep aside.
In a bowl add sliced brinjal, water and let it soak for 5 mins. Next drain off water completely and keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add Mustard seeds, Cumin seeds and let it splutter. Add in asafoetida.
Then add Brinjal & sauté for 5 min. Add the ground paste and continue to sauté for 2 more minutes. Further add water and mix well. Press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and set timer for 5 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Add lemon juice and mix gently.
Serve hot brinjal green masala curry with steamed rice.