Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4



2 large eggplants

1 onion, finely chopped

2 tomatoes, pureed

2 cloves garlic, minced

1-inch ginger, grated

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1/2 teaspoon red chili powder

2 tablespoons oil

Salt to taste

Fresh coriander leaves, for garnish



Place the eggplants directly on the gas stove burner or grill and roast them. Keep turning occasionally until the skin is charred and the flesh turns soft.

Remove the roasted eggplants from the flame and let them cool. Peel off the charred skin and mash the flesh using a fork. Set aside. Heat oil in the Instant Pot using the Sauté mode. Add cumin seeds, ginger, garlic, and onions.

Sauté until onions turn translucent. Add pureed tomatoes, turmeric powder, garam masala, red chili powder, and salt. Cook for 2 minutes. Add mashed eggplants and cook for 5 minutes, stirring occasionally. Close the Instant Pot lid, set the pressure valve to Sealing, and select the Manual mode for 10 minutes.

Once cooking is complete, let the pressure release naturally for 5 minutes, then manually release the remaining pressure.

Open the lid, give the curry a gentle stir, garnish with fresh coriander leaves, and serve hot with roti.


Nutritional Stats:

11g carbs

8g fat

2g protein

5g fiber