Beef in thick brinjal gravy
For really tender beef, let the pressure cooker be for at least 12 whistles and then open and stir in a spoon of freshly made garam masala powder. (Garam masala powder – equal portions of cinnamon, clove and cardamom, ground together. Just make a bottle of the powder and keep it handy. Beats that hideous packet garam masala any day). You’ll notice that the brinjal has totally broken down and formed the base of the gravy. Take your ladle and break down any remaining solid pieces of brinjal.