Instant Pot Stuffed Eggplant | Baingan Masala

Name: Instant Pot Stuffed Eggplant | Baingan Masala
Total time: 40 min
Ingredients: 8 Eggplant; 1 Onion, finely diced; 1 tsp Ginger, grated; 1 tsp Garlic, minced; 1 tsp Chili powder; ¼ tsp Turmeric, powder; 1 tsp Garam masala; ½ tsp Coriander seed, ground; ½ tsp Cumin, ground; 1 tbsp Coconut, grated; 1 tsp Jaggery; 1 tsp Salt; 1 tbsp Oil; ½ tsp Mustard seed; ¼ cups Cilantro

By Ministry of Curry · 40 min

Ingredients

Eggplant8
Onion · finely diced1
Ginger · grated1 tsp
Garlic · minced1 tsp
Chili powder1 tsp
Turmeric · powder¼ tsp
Garam masala1 tsp
Coriander seed · ground½ tsp
Cumin · ground½ tsp
Coconut · grated1 tbsp
Jaggery1 tsp
Salt1 tsp
Oil1 tbsp
Mustard seed½ tsp
Cilantro¼ cups

Instructions

Wash the baby eggplants and trim the stems, leaving about half an inch. Make 2 vertical cross slits in each, going almost to the end.
Mix the grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl until well combined. Stuff the mixture into the eggplants.
Set the Instant Pot to Saute and heat the oil. Add the mustard seeds and wait until they start to pop.
Carefully add the stuffed eggplants to the pot. Spread any leftover stuffing over the top, then add the water.
Close the lid with the valve set to sealing. Pressure cook for 4 minutes on low pressure, then do a quick release.
Garnish with the chopped cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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