Toor Baigan Sabzi I Lilva Tuver Ringan Nu Shaak I Pigeon Peas In Eggplant Gravy I तुर बेंगन सब्जी

Step by Step Toor Baigan Sabzi cooking video! Not just highlights. See Ingredients & complete recipe below:

Ingredients:
4 small or 1 large Eggplant/Baigan/Brinjal - skin removed & mashed
2 tbsp cooking/veg. oil
1 tbsp mustard seeds
Pinch of Asafoetida/Hing
3 cloves of minced garlic
1 tbsp green chili-ginger paste
2 medium tomatoes - chopped
1/4 tsp turmeric powder
1 tbsp coriander-cumin powder mix
1/2 tsp red chili powder
1 tbsp Kashmiri red chili powder
750 grams Tuver Lilva/Pigeon Peas fresh or frozen https://amzn.to/4dEsVUm
1 tsp salt or to taste
2 tbsp freshly chopped cilantro/coriander leaves
2 cups of water. Add more if needed

Cooking Instructions:
Heat large nonstick saucepan/pot on medium setting
Once saucepan is hot add cooking/veg. oil
As soon as oil starts to smoke up add mustard seeds
Once mustard seeds begin to sputter/pop add Asafoetida/Hing
Next add minced garlic, mix well.
Then add green chili-ginger paste and tomatoes. Saute for 2 minutes
Now add turmeric powder, red chili powder, cumin-coriander powder mix
Stir well, add salt and Kashmiri chili powder. Mix well
At this point add water & stir
Now cover the saucepan with lid and let simmer on low for 15 minutes
After 15 minutes open lid mix in 1 tbsp of chopped cilantro/coriander leaves
Cover saucepan with lid again and simmer for 15 more minutes
Open lid and make sure tuver lilva are fully cooked
Transfer to serving bowl once done, garnish with remaining Cilantro leaves