Olive oil         : 2 teaspoon.
Garlic             : 4 Cloves (finely chopped).
Onions           : 2 medium( thinly sliced).
Eggplant        : 1 medium (cut into 1/2 inch cubes)
Green pepper : 1 medium ( de seeded and cut into 1/2 inch pieces).
Tomatoes       : 2 large (peeled and cut into eighths).
Zucchini         :  1 (cut into 1/2 inch slices).
Salt                 :  11/2  spoon or ( according to taste).
Pepper            : 1/2 teaspoon.
Parsley            : 1 tablespoon ( chopped).


1.  Heat oil in cooker for about 1 minute. Add  garlic and onions. Stir fry till onions are transparent. Add remaining ingredients except parsley.
2. Stir and close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4 minutes.
3. Remove cooker from heat. Lightly release  the pressure.
4. Open the cooker. Remove the vegetables with spoon and place it on the serving dish.
5. Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally .
6. Pour over vegetables. Serve hot , garnished with parsley.


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