Pressure cook all the veggies (except eggplants & okra) in 2 cups water for 1 whistle.
Heat oil and temper with cumin seeds, mustard seeds and fenugreek seeds. Saute till they stops crackling. Now add the asafoetida, ginger and green chilies. Saute for a few seconds.
Add the besan and continue to fry on low flame till light golden in colour.
Add the water, salt, turmeric powder, red chilli powder and curry leaves.
Add the eggplants and okra. Simmer on low flame till soft.
Add the boiled veggies along with the water, jaggery and tamarind paste.
Serve, garnished with coriander leaves and chilli flakes.
