Instant Pot Masala Eggplant Curry. Pressure cooked Indian Baghare baingan. Stuffed Baby Eggplant / Brinjal Curry. Vegan Glutenfree Soyfree Recipe Add some chickpeas or cooked beans to make into a meal. Serve with flatbread or rice.
Heat a small skillet over medium heat or heat the instant pot over saute. Add coriander, cumin and mustard seeds and cook for 2 mins or until the coriander seeds change color.
Add chickpea flour and mix well. Cook for a min. Add the nuts and coconut and mix well. Roast for 1-2 mins until fragrant. Cool the mixture for a minute then transfer to a small blender or small food processor.
Process/blend to coarsely grind.
Add ginger, garlic, chile, lime/lemon and the rest of the ground spices and pulse to make a coarse mixture. Add a tsp or so water until the mixture easily sticks. The mixture is a small amount so you will need a small blender. Alternatively, transfer the dry spice nut mixture from earlier step to a bowl. Add finely chopped ginger, garlic, chile, rest of the ground spices, and mix in. Add lemon and water and mix and make a coarse pasty mixture.
Make cross cuts on the eggplant, not all the way through so the whole eggplant stays put. Fill the stuffing into the cross cut. See pics above.
Place the eggplants in an instant pot or pressure cooker. Add 1 cup or more water and 1/4 tsp salt. At this point you can also add in a cup of cooked chickpeas or other beans. Pressure cook for 3 to 5 mins depending on the size of the eggplants. Let the pressure release naturally. Garnish with coconut, cilantro and garam masala and serve with flatbread/roti or rice.
At the last step, place the stuffed eggplants in a skillet or shallow saucepan with a lid. Add 1.5 cups water and 1/4 tsp salt. Cover and ook over medium heat for 18 to 22 mins or until tender to preference.
You can double the stuffing and make a sauce to add other veggies. Cook 1/2 cup chopped onion in 1 tsp oil until translucent, add the stuffing paste and cook for 2 minutes. Add 1 cup or more water and add veggies of choice. Cook to tender. Adjust salt and heat. Nut-free: Omit the nuts and use more of chickpea flour and coconut Shorter Stuffing method: Use pre roasted nuts that have been coarsely chopped. Add chickpeas flour, coconut, ground coriander, cumin, mustard powder instead of whole spice. Mix rest of the dry stuffing ingredients in a bowl. Add mined ginger, garlic and lime juice. add water to make a paste and use.Nutritional values based on one serving