Eggplant Curry in Instant Pot | Vegan Recipes|Indian Eggplant/Baingan/Brinjal Curry
Eggplant is known to be the king of vegetables in south India. It is served as a special dish in auspicious/festive occasions in India. It can be made into curry, chips, chutney or even as a pickle. But for now lets us see how to make scrumptious spicy eggplant curry in the Instant Pot. This recipe is so simple and easy to make , in no time you have a delicious curry ready for the family. I bought the big eggplant from the grocery store but you can use any kind of eggplant you like chinese eggplant, small Indian eggplant(purple/green) etc. As always you can make this curry in regular pan as well.
Ingredients
Eggplant - 1
Onion chopped - 1 small
Garlic chopped - 2
Oil of Choice - 2 tsps
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Curry leaves - 1 sprig
Tomatoes chopped - 2
Turmeric powder - 1tsp
Chili powder - to taste
Salt - to taste
Coriander powder - 1 tbsp
Curry powder of choice - 1 tbsp
Water - 1 cup or as needed
Cilantro - To garnish
Method
~ 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 well
~ Add Tomatoes and fry for 2 mins
~ Now add all spice powders and salt, mix well
~ Add Cubed eggplant, water and mix well once again
~ Turn off the Saute mode and put it on manual high 3 mins
~ Keep the vent to sealing position
~ You can do Natural release or Quick release of the vent, I did Natural release once the pressure completely gone.
~ If the curry is watery put it on saute mode till desired water gets evaporated
~ I left it as is , as I was going to serve with Rice
~ Add Cilantro to garnish and serve hot.
WATCH THE VIDEO HERE.
