Eggplant in Cilantro Gravy

By: Subhadra Burugula

Eggplant in Cilantro Gravy
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Keto, Low Carb, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["If you feel that eggplants are under cooked, use sauté mode normal for few mins till they are cooked.","For dry curry use sauté mode to evaporate all the water."]
cuisine icon Keywords
15-30 min, 3-4 servings, contributed, cook 15 min, cumin seeds, dairy free, easy, eggplants, fresh cilantro, fresh ginger, gluten free, green chilies, indian, keto, low carb, mustard seeds, oil, prep 10 min, pressure cook, salt, sauté, side dish, sized tamarind ball, Subhadra Burugula, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
3-4 servings
Ingredients
  • 15 eggplants
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp mustard seeds
  • 2 tbsp oil
  • 1/4 cup Water
  • 1 bunch fresh cilantro
  • green chilies
  • salt
  • 1 inch fresh ginger
  • 1 inch sized tamarind ball
Instructions
  • Grind all the above ingredients mentioned under "grind" using little or no water. Wash the eggplants and make criss cross slits till 3/4th length of eggplants.
  • Stuff the ground cilantro paste into the eggplants along the slits. Keep aside. Now put instant pot saute mode high , add oil.
  • Once the oil is hot add cumin seeds and mustard seeds , fry well. Turn off saute mode.
  • Add the stuffed eggplants in one layer, then add the remaining cilantro paste. Add little water 1/4 cup to 1/2 cup.
  • Mix gently (optional). Put the lid and vent to sealing position.
  • Do manual "low pressure" 5 minutes. Quick release after 2 minutes in warm mode.
  • The eggplants should be cooked by now. Serve with Rice and ghee.
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