Name: Eggplant in Cilantro Gravy
Prep time: 10 min
Cook time: 15 min
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 15 eggplants ((baby purple)); 1/2 tbsp cumin seeds; 1/2 tbsp mustard seeds; 2 tbsp oil; 1/4 cup Water ((or as needed) ); 1 bunch fresh cilantro; green chilies (to taste); salt (to taste); 1 inch fresh ginger; 1 inch sized tamarind ball (or 1 1/2 tamarind concentrate)

Eggplant in Cilantro Gravy

By :Subhadra Burugula

In this South Indian delicacy, Eggplants are cooked in fresh luscious cilantro gravy. This curry is just fantastic with its rich flavor and taste. Serve with Rice, Roti or Naan.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Keto, Low Carb, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cilantro, Eggplant

Prep Time

10 minutes

Cook Time

15 minutes

Servings

3-4 servings

Ingredients

15 eggplants (baby purple)
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
2 tbsp oil
1/4 cup Water (or as needed)

To grind

1 bunch fresh cilantro
green chilies to taste
salt to taste
1 inch fresh ginger
1 inch sized tamarind ball or 1 1/2 tamarind concentrate

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Keto, Low Carb, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cilantro, Eggplant

Prep Time

10 minutes

Cook Time

15 minutes

Servings

3-4 servings

Ingredients

15 eggplants (baby purple)
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
2 tbsp oil
1/4 cup Water (or as needed)

To grind

1 bunch fresh cilantro
green chilies to taste
salt to taste
1 inch fresh ginger
1 inch sized tamarind ball or 1 1/2 tamarind concentrate

Instructions

Grind all the above ingredients mentioned under "grind" using little or no water. Wash the eggplants and make criss cross slits till 3/4th length of eggplants.
Stuff the ground cilantro paste into the eggplants along the slits. Keep aside. Now put instant pot saute mode high , add oil.
Once the oil is hot add cumin seeds and mustard seeds , fry well. Turn off saute mode.
Add the stuffed eggplants in one layer, then add the remaining cilantro paste. Add little water 1/4 cup to 1/2 cup.
Mix gently (optional). Put the lid and vent to sealing position.
Do manual "low pressure" 5 minutes. Quick release after 2 minutes in warm mode.
The eggplants should be cooked by now. Serve with Rice and ghee.

Recipe Notes

If you feel that eggplants are under cooked, use sauté mode normal for few mins till they are cooked.

For dry curry use sauté mode to evaporate all the water.

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Subhadra Burugula

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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.