Instant Pot Baingan Masala
Stuffed baby eggplant cooked in Instant Pot with the authentic gravy made with onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 small baby eggplants
- 1 medium onion, finely diced
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon fresh grated coconut
- 1 teaspoon jaggery
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ cup water
- ¼ cup cilantro (finely chopped for garnish)
Instructions
- 1
Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
- 2
Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl. Mix all the ingredients well and stuff them in the eggplants.
- 3
Turn the instant pot to Saute mode and heat the oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add water.
- 4
Close the lid with the pressure value set to sealing. Set for Pressure Cook for 4 minutes on low pressure followed by a quick pressure release. Garnish with cilantro.