Eggplant in Cilantro Gravy

In this South Indian delicacy, Eggplants are cooked in fresh luscious cilantro gravy. This curry is just fantastic with its rich flavor and taste. Serve with Rice, Roti or Naan.

Cuisine

Indian

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Keto, Low Carb, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

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, vegan, vegetarian, water

Prep Time

10 min

Cook Time

15 min

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.

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.