Ingredients 

• 1 long Brinjal
• 2 cups peas 
• 1 cup poha
• 2 tablespoon oil
• Mustard seeds, Jeera, Coriander powder, Chilli powder, Turmeric for seasoning
• Chopped coriander leaves
• Salt to taste

• Soak the poha in water for atleast an half an hour but don't make it soggy. 
• Peel the eggplant and cut into pieces. 
• Heat oil in a pressure cooker and add the jeera and mustard seeds. 
• When the seeds splutter add the brinjal and peas along with the rest of the seasoning. 
• Add a little water and steam the vegetables. It takes two whistles for the vegetables to cook. 
• Open the cooker and add the soaked poha and salt. Mix well. 
• Garnish with chopped coriander and some lemon juice