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Instant Pot Stuffed Eggplant Curry
Course
Main Course
Cuisine
Indian
Keyword
Stuffed Eggplant Curry
Prep Time
20
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
Calories
92
kcal
Author
Corrie
Ingredients
1
teaspoon
coriander seeds
½
teaspoon
cumin seeds
½
teaspoon
mustard seeds
2 -3
tablespoon
chickpea flour
2
tablespoon
coconut shreds
2
tablespoon
peanuts
chopped
2
cloves
garlic
chopped
1
teaspoon
fresh ginger
chopped
1
hot green chile
chopped
½
teaspoon
jaggery
½
teaspoon
cayenne pepper
½
teaspoon
ground turmeric
½
teaspoon
ground cardamom
pinch
ground cinnamon
as required
salt
1
teaspoon
fresh lemon juice
1-2
teaspoon
water
4
baby eggplants
1
cup
water
to taste
salt
½
teaspoon
garam masala powder
2
tablespoon
fresh cilantro
chopped
Instructions
Select “Sauté” of an Instant Pot. Now, add the seeds and cook for about 1 minute, stirring continuously.
Add the chickpea flour and cook for about 1 minute, stirring continuously.
Add the coconut and peanuts and cook for about 1 minute, stirring continuously.
Press “Cancel” and transfer the peanut mixture into a spice grinder.
Then, grind the peanut mixture until roughly ground.
In a bowl, add the peanut mixture, garlic, ginger, chile, jaggery, ground spices, lemon juice and water and mix until a coarse paste is formed.
For curry: with a sharp knife, make cross cuts on each eggplant, not all the way through.
Carefully, fill the stuffing into the cross cut.
In the pot of Instant Pot Mini, place the eggplants in a single later, cut side up.
Carefully, add the water and salt around the eggplants.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4-5 minutes.
Press “Cancel” and allow a natural release.
Carefully, remove the lid and sprinkle with the garam masala.
Serve hot with the garnishing of cilantro.
Nutrition
Calories:
92
kcal