In a mixer ,blend onion ,ginger ,garlic ,coriander leaves to a fine paste, its a green masala paste ,set aside.
Now prepare a red masala ,by blending tomato ,red chilli powder and coriander powder ,set aside.
In a chutney jar ,add fresh grated coconut ,dalchini /cinnamon , cloves ,poppy seeds and grind to a very fine and smooth paste,by adding water. This is white masala paste. Rinse the jar and keep it aside.
Take a Pressure cooker,heat oil,add Paste 1- Green masala paste and fry well,till you get nice aroma and oil leaves the corner, add sprouted Horsegram/Kulath ,fry for a minute.
Add methi/fenugreek leaves and fry all water content is completely absorbed.
For this add Paste2-Red Masala Paste and fry well for 5 minutes.Add ½ cup water and allow it to boil.
Once it start to boil,add Paste 3-White Masala paste ,mix well and add 4 cups of hot water.
Add salt, once it starts to boil add lengthwise cut green brinjals and potato wedges.
Close the pan,and pressure cook for 1 Whistle. Add little hot water if it’s too thick to adjust the consistency.
Serve hot with Raggi Mudde/Raggi Balls and White Rice.