This Instant Pot Brinjal/Eggplant curry makes a simple flavorful curry thanks to pressure cooking everything in one go. It is VEGAN and GLUTEN-FREE too. Pair it with a side of roti/ naan or steamed rice and you have a delicious meal on the table way under 15 minutes.
Course Instant Pot Recipes
Cuisine Indian, north indian, south indian
Keyword brinjal, chickpea curry, eggplant, instant pot recipes
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Author Sowji'sKitchen
Ingredients
12Small brinjalsSlit each brinjal into four sections lengthwise with out cutting crown
1tspMustard seeds
1tbspCumin seeds
1OnionCubed
1/2tspTurmeric
1/2tspRed chili powder
1/2tspCoriander powder
1tbspTamarind juice
3tbspOil
Coriander leavesGarnish
Salt to taste
Curry leaves
1red chili
Instructions
Preparation
Cut the onion into cubes. Transfer into blender
Blend into rough paste and keep the aside
Wash and cut the brinjals into four sections lengthwise with out cutting crown.
Method
Press SAUTE mode on Instant Pot.
Add 3 tbsp of oil , once it’s hot add brinjals.
Saute brinjals for 3-4 minutes ( till brinjal color is lightly changed).Take out all brinjals and keep aside.
Add mustard seeds, cumin seeds, red chili and curry leaves . Fry for a min
Add Onion Paste ,Saute till onion paste turn light brown
Add Turmeric powder, Coriander powder,Chilli powder and Salt. Mix well ( don’t burn , or add little water not to burn spices).
Add tamarind juce and mix well.
Add fried Brinjals ,mix Well
Add 1 cup Water. Press CANCEL button on Instant Pot.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes
Do a QUICK PRESSURE RELEASE (Wait FOR 5 MINUTES.BE CAREFUL OF THE HOT STEAM). Open the lid and add Coriander leaves .
Serve with white rice or roti.
Notes
If water their is more water in curry , on saute and cook till water evaporates ( or for your desired consistency).