Instant Pot Baingan Bharta

By Vegan Richa · 45 min

Ingredients

Instructions

1. Set the Instant Pot to sauté and let it heat. Add the oil, then the cumin seeds, and cook for about 30 seconds.
2. Add the onion, ginger, garlic, green chilli and a good pinch of salt, and cook for 3 minutes.
3. Stir in all the ground spices. Add the tomato and cook for 2 minutes, mashing the larger pieces. Add a tablespoon of water to deglaze if needed.
4. When the tomato is soft, add the eggplant, salt and water and mix well. Turn off sauté, close the lid and pressure cook for 9 to 10 minutes. Let the pressure release naturally.
5. Open the lid and mash the eggplant well with a potato masher. Taste and adjust the salt. Add 1/2 teaspoon liquid smoke if you want more smokiness.
6. Press sauté and cook for 3 minutes, stirring now and then, or a few minutes longer for a thicker, more roasted result. Stir in the peas and cilantro, then turn off sauté.
7. Stovetop option: follow the first two steps in a skillet over medium heat. Add the eggplant and cook 2 minutes to brown the edges. Add salt and water, cover and cook until the eggplant is tender.
8. Mash the eggplant and cook 5 to 8 more minutes. Taste and adjust salt and flavour, add liquid smoke if needed, then add the peas and cilantro and take off the heat.

Summarized from Vegan Richa's video. Watch it for the details.

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