Eggplant in Cilantro Gravy


  • 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
  • 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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