Eggplant Curry
Easy eggplant curry in simple onion tomato gravy. Great option for quick side dish for Rice, Roti or Naan
Servings Prep Time
4servings 5minutes
Cook Time
15 minutes
Servings Prep Time
4servings 5minutes
Cook Time
15 minutes
  • 1big Eggplant
  • 1small onionchopped
  • 2cloves garlicchopped
  • 2tsp oil of choice
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 1sprig curry leves
  • 2 tomatoeschopped
  • 1tsp turmeric powder
  • chili powderto taste
  • saltto taste
  • 1tbsp coriander powder
  • 1tbsp curry powderof choice
  • 1cup Water
  • cilantro to garnish
  1. Put the Instant Pot in Saute mode High. Pour oil and let it get hot. Add mustard seeds and cumin seeds and fry.
  2. Add Garlic and Curry leaves and fry well. Add onions and saute.
  3. Add Tomatoes and fry for 2 minutes. Now add all spice powders and salt and mix.
  4. Add Cubed eggplant, water and mix once again.
  5. Turn off the Saute mode and put it on manual high 3 minutes. Keep the vent to sealing position.
  6. You can do Natural release or Quick release of the vent, I did natural release.
  7. 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.