Prep Time: 15 minutes

Cooking Time: 9 minutes

Servings: 4



1 tablespoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon mustard seeds

2 to 3 tablespoons chickpea flour

2 tablespoons chopped peanuts

2 tablespoons coconut shreds 1-inch ginger, chopped

2 cloves garlic, chopped

1 hot green chili, chopped

½ teaspoon ground cardamom

A pinch of cinnamon

¹⁄₃ to ½ teaspoon cayenne

½ teaspoon turmeric

½ teaspoon raw sugar

½ to ¾ teaspoon salt

1 teaspoon lemon juice

Water as needed

4 baby eggplants

Fresh Cilantro for garnishing



Add the coriander, mustard seeds and cumin in the instant pot. Roast on Sauté function for 2 minutes. Add the chickpea flour, nuts and coconut shred to the pot, and roast for 2 minutes.

Blend this mixture in a blender, then transfer to a medium-sized bowl. Roughly blend the ginger, garlic, raw sugar, chili, and all the spices in a blender. Add the water and lemon juice to make a paste.

Combine it with the dry flour  mixture. Cut the eggplants from one side and stuff with the spice mixture. Add 1 cup of water to the instant pot and place the stuffed eggplants inside.

Sprinkle some salt on top and secure the lid. Cook on Manual for 5 minutes at High Pressure, then quick release the steam.

Remove the lid and garnish with fresh cilantro, then serve hot.


Per Serving

calories: 207

fat: 4.9g

protein: 7.9g

carbs: 39.6g

fiber: 18.3g

sodium: 315mg