Empty My Fridge
Easy Baingan Masala
Zutaten
- Aubergine8
- Onion · finely diced1
- Ginger · grated1 TL
- Garlic · minced1 TL
- Chili powder1 TL
- Turmeric · powder¼ TL
- Garam Masala1 TL
- Coriander seed · ground½ TL
- Cumin · ground½ TL
- Kokosnuss · grated1 EL
- Jaggery1 TL
- Salt1 TL
- Oil1 EL
- Mustard seed½ TL
- Cilantro¼ Tassen
Zubereitung
- Wash the baby eggplants and trim the extra stem, leaving about half an inch of stem attached.
- Make 2 vertical cross slits in each eggplant, cutting almost to the end.
- Mix the onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl until well combined, then 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, spoon 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 pressure release.
- Garnish with the chopped cilantro.
Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZwiebelIngwerKokosnussAubergine
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