Empty My Fridge
#shorts Aloo Baingan
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 eggplants: remove the leafy green parts, trim off half the stem, and cut each lengthwise into 4 pieces along with the stem.
- 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. Add asafetida, garlic, curry leaves and turmeric and mix well.
- Add the potato, eggplant, red chili powder, cumin powder, coriander powder and salt. Add the water and stir briefly.
- Close the lid with the valve set to sealing. Pressure cook for 2 minutes, then quick release.
- Open the pot. If the eggplant is not fully cooked, close the lid and let it sit for 5 minutes to finish cooking.
- Garnish with ground peanuts and cilantro, stir briefly and serve hot. Discard the stems while eating.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.