Empty My Fridge
Aloo Baingan - Eggplant and Potato Curry
Ingredients
- Eggplant6–8
- Potato1
- Oil1 tbsp
- Mustard seed1 tsp
- Asafoetida0.13 tsp
- Garlic · minced1 ½ tbsp
- Curry12
- Turmeric¼ tsp
- Chili powder1 tsp
- Cumin · powder1 tsp
- Coriander seed · powder2 tsp
- Salt2 tsp
- Peanut · ground¼ cups
- Cilantro
Instructions
- Trim the stems off the eggplants, leaving the stem attached, and cut each one lengthwise into 4 pieces.
- Peel the potato and cut it into 1-inch cubes.
- Set the Instant Pot to sauté and heat the oil. Add the mustard seeds and let them splutter, then add the asafoetida, garlic, curry leaves and turmeric and mix well.
- Add the potato, eggplant, red chilli powder, cumin, coriander and salt, then add the water and stir briefly.
- Seal the pot. Pressure cook for 2 minutes, then quick release.
- Open the pot. If the eggplant is not fully cooked, keep the lid closed for 5 minutes so it finishes cooking in the residual heat.
- Garnish with ground peanuts and cilantro, stir gently and serve hot. Remove the stems before eating.
Summarized from Ministry of Curry's video. Watch it for the details.
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