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Stuffed Baby Eggplant Curry
Eggplant Curry
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 big Eggplant
- 1 small onion chopped
- 2 cloves garlic chopped
- 2 tsp oil of choice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 sprig curry leves
- 2 tomatoes chopped
- 1 tsp turmeric powder
- chili powder to taste
- salt to taste
- 1 tbsp coriander powder
- 1 tbsp curry powder of choice
- 1 cup Water
- cilantro to garnish
Ingredients
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Instructions
- Put the Instant Pot in Saute mode High. Pour oil and let it get hot. Add mustard seeds and cumin seeds and fry.
- Add Garlic and Curry leaves and fry well. Add onions and saute.
- Add Tomatoes and fry for 2 minutes. Now add all spice powders and salt and mix.
- Add Cubed eggplant, water and mix once again.
- Turn off the Saute mode and put it on manual high 3 minutes. Keep the vent to sealing position.
- You can do Natural release or Quick release of the vent, I did natural release.
- If the curry is runny for your taste then put it on saute mode till desired consistency is reached. Add Cilantro to garnish and serve hot.
Recipe Notes
If you cut the eggplant beforehand, then place them in water to prevent discoloration.
If you don’t have coriander powder, skip it and add extra curry powder.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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My husband loves Indian curries! Thankfully, we had all the spices and everything else that was needed! I just about doubled the recipe, And it came out delicious. I also used chicken stock instead of water.
Turned out delicious. I followed the original comment’s advice and used chicken stock. I also add in a zucchini since I had extra. Turned out amazing. I did have to cook it down for an additional 10 minutes or so, but it was delicious. Even better the next day.
Added in potatoes and peeled the eggplant. Very easy and very tasty.
I was worried about making this dish. I never liked egg plant. Well I am glad I tried this recipe. It turned out great. The taste was wonderful. I substituted 3 tsp of Sriracha Sauce instead of the chili powder. I also added two cubed potatoes.
I am on the Forks over Knives diet, and we do not use any oil. Can I just saute the veggies in water, which is what I do in other recipes?