Recipes
Eggplant Curry
4 servings
15-30 min
Easy
INSTRUCTIONS
- Put the Instant Pot in Saute mode High. Pour oil and let it get hot. Add mustard seeds and cumin seeds and fry.
- Add Garlic and Curry leaves and fry well. Add onions and saute.
- Add Tomatoes and fry for 2 minutes. Now add all spice powders and salt and mix.
- Add Cubed eggplant, water and mix once again.
- Turn off the Saute mode and put it on manual high 3 minutes. Keep the vent to sealing position.
- You can do Natural release or Quick release of the vent, I did natural release.
- If the curry is runny for your taste then put it on saute mode till desired consistency is reached. Add Cilantro to garnish and serve hot.
Notes
If you cut the eggplant beforehand, then place them in water to prevent discoloration.
If you don’t have coriander powder, skip it and add extra curry powder.
If you don’t have coriander powder, skip it and add extra curry powder.
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About the chef
Subhadra Burugula
Subhadra is born raised in India currently living in Texas. She is very passionate about cooking and photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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