Keep aside the okra and eggplants and pressure cook the remaining veggies 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.
Now add remaining water, salt, curry leaves, turmeric powder and red chili powder. Bring it to a boil and then add the okra and the eggplants. Simmer, covered on low flame till they are soft.
