500 gms goat curry cut
1 tsp turmeric powder
1 tbsp cumin powder
2 tbsp meat masala
4 tbsp lemon juice
1 tbsp ginger powder
1 tbsp Kashmiri red chilli powder
5 tbsp mustard oil
2 medium size egg plants
3 medium size potatoes
3 tbsp onion paste
1 tbsp Mix of aromatic condiments (Cinnamon, Cardamon, Cloves, Mace)
Sprinkle of black pepper powder and salt
Water as required.
Marinate the meat with turmeric powder, cumin powder, meat masala, ginger powder, Kashmiri red chilli powder, 3 tbsp lemon juice, 1 tbsp mustard oil, and mix aromatic condiments. Mix the ingredients well and keep them aside for 30 minutes.
Wash the eggplants, shallow cut them as X and rub with 2 tbsp of mustard oil.
Now grill the eggplants on the gas stove for 10 minutes each and let them cool down. Now peel off the skin and keep it aside.
Heat the pressure cooker with 2 tbsp mustard oil and add onion paste with cut potatoes. Shallow fry it for 5 minutes and add the marinated meat. Mix it well and let it simmer for 15 minutes in medium-low heat. Keep stirring to distribute the heat evenly. Now sprinkle the grill eggplants with black pepper powder, salt, and 1 tbsp lemon juice. Mash it and add it to the meat gravy. Let it boil for 5 minutes, add ½ cup of water and close the pressure cooker. Let it cook in medium-low heat for five whistles and switch off the stove.
Let it depressurise it naturally. Open the pressure cooker, bring it to a boil and add a little salt depending on your requirement. Now serve your goat gravy with grilled eggplants with some rice and enjoy the unique smoky gravy flavour.