How to Cook Okra and Eggplant Perfectly Every Time

Ingredients

• 200 g Bottle Gourd (cut into 1‑inch cubes)
• 150 g Okra (sliced into ½‑inch rounds)
• 1 piece Eggplant (medium, cut into cubes)
• 1 large Onion (finely chopped)
• 2 medium Tomato (chopped)
• 2 pieces Green Chili (slit lengthwise, adjust heat to taste)
• 10 leaves Curry Leaves (fresh)
• 1 tsp Mustard Seeds (whole)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to desired heat)
• 1 tsp Salt (to taste)
• 2 tbsp Vegetable Oil (for tempering)
• 1 cup Cooked Toor Dal (pre‑cooked, soft)
• 2 cup Water (for simmering)

Instructions

1. Prepare Vegetables

   Wash all vegetables thoroughly. Cut bottle gourd into 1‑inch cubes, slice okra into ½‑inch rounds, cube the eggplant, finely chop the onion, and chop the tomatoes. Slit the green chilies lengthwise.

   Time: PT10M

2. Cook Toor Dal

   If not using pre‑cooked dal, rinse ½ cup toor dal, add 2 cups water, ½ tsp turmeric and a pinch of salt. Pressure cook for 2 whistles (≈20 min) or simmer in a pot until soft.

   Time: PT20M

   Temperature: Medium heat

3. Temper the Spices

   Heat 2 tbsp oil in a frying pan over medium heat. Add 1 tsp mustard seeds; when they start to pop, add the curry leaves, chopped onion and green chilies. Sauté until the onion turns golden brown.

   Time: PT5M

   Temperature: Medium heat

4. Add Tomatoes

   Stir in the chopped tomatoes and cook for about 5 minutes until they soften and the oil begins to separate.

   Time: PT5M

   Temperature: Medium heat

5. Spice It Up

   Add ½ tsp turmeric and 1 tsp red chili powder. Mix well and cook for 2 minutes to release the aromas.

   Time: PT2M

   Temperature: Medium heat

6. Add Fresh Vegetables

   Add the prepared bottle gourd, okra, and eggplant to the pan. Stir‑fry for 5 minutes, allowing the vegetables to coat with the spice mixture.

   Time: PT5M

   Temperature: Medium heat

7. Combine Dal and Simmer

   Transfer the cooked toor dal (including its cooking water) into the pan. Add an additional 2 cups water if needed. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes until the vegetables are tender and the flavors meld.

   Time: PT15M

   Temperature: Low simmer

8. Final Seasoning

   Taste and adjust salt if required. Optionally garnish with freshly chopped coriander leaves.

   Time: PT2M

9. Serve

   Serve the hot Pulsu with steamed rice or roti. Enjoy the fresh garden flavors!

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

6 g

Fiber

5 g