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Stuffed Baby Eggplant Curry
Eggplant Rice
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
3-4 servings
|
Ingredients
- 2-3 tbsp ghee or oil
- 2 tbsp cashews
- 1 sprig curry leaves (optional)
- 1/4 cup onion sliced
- 2 green chili chopped (or to taste)
- 1 tbsp Ginger-Garlic paste
- 2 tomatoes chopped
- 1 1/2 cups Eggplant
1 big long & thin (cubed) - 2 cups rice
5.5 ounce cup used - 4 cups Water
5.5 ounce cup used
Spices
- 2 tsp cumin seeds
- 1 1/2 tbsp coriander powder
- 2 tsp garam masala
- salt to taste
- red chili powder to taste
Ingredients
Spices
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Instructions
- Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
- Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
- Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
- Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
- Turn off saute mode, put the lid , vent to sealing position.
- Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
Recipe Notes
I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement
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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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Gluey and bland. I think it needs more veg to rice ratio but i’m not foing to make it again
Going
I think is to much water, for how many time using brown rice?
Very tasty! I made it with brown rice and only 1 cup of water. I added 1 spoon of vinegar. That helps to keep the pot clean when using little water. After cooking you won’t taste the vinegar in the food. I didn’t use the Rice Cook button but chose Manual High Pressure 18 minutes and Quick Release. The result was not too wet. I guess when you use white rice you need 3/4 cup water and can use the Rice Cook button or Manual High Pressure 8-10 minutes Quick Release. I will definitely cook this again
My entire family enjoyed this, came out great! Used what I had on hand, so subbed curry powder instead of leaves and subbed thai red curry paste & chili powder for peppers. Used minced garlic & ginger instead of paste. Used brown basmati rice and cooked high pressure 8 minutes, quick release.
Why use a 5.5 ounce cup? 1 cup is 8 oz
Setting instructions are confusing. I’ll admit I’ve only used my InstantPot a couple times, and never for rice.
1. Put the instant pot on saute mode high- Saute mode has no setting, hi, low or otherwise.
Turn off saute mode, put the lid , vent to sealing position. – What does “Vent to sealing position” mean?
Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). – There is no option for any kind of pressure release once you push Rice button. It goes to Normal, and below that is the Pressure option Low.