Empty My Fridge
Easy Baingan Masala
Ingredientes
- Eggplant8
- Onion · finely diced1
- Ginger · grated1 colher de chá
- Garlic · minced1 colher de chá
- Chili powder1 colher de chá
- Cúrcuma · powder¼ colher de chá
- Garam masala1 colher de chá
- Coriander seed · ground½ colher de chá
- Cumin · ground½ colher de chá
- Coconut · grated1 colher de sopa
- Jaggery1 colher de chá
- Salt1 colher de chá
- Oil1 colher de sopa
- Mustard seed½ colher de chá
- Cilantro¼ xícara
Modo de preparo
- 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.
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