Eggplant Curry


  • 1 big Eggplant
  • 1 small onion
  • 2 cloves garlic
  • 2 tsp oil of choice
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leves
  • 2 tomatoes
  • 1 tsp turmeric powder
  • chili powder
  • salt
  • 1 tbsp coriander powder
  • 1 tbsp curry powder
  • 1 cup Water
  • cilantro to garnish
  • 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.
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