BRINJAL CURRY

• 1 kg baby eggplant (500 grams) 

• 3 tablespoon oil 

• 2 teaspoon mustard seeds 

• 1/8 teaspoon fenugreek seeds 

• 10 curry leaves 

• 2 large onion finely chopped 

• 2  inch ginger finely chopped 

• 6  cloves garlic finely chopped 

• 1-2 green chili finely chopped 

• ¼ cup tamarind 

• 2 tablespoon jaggery 

• 2 teaspoon turmeric powder 

• Salt to taste 

• 1 tablespoon coriander leaves (cilantro) 

• 2½ cups water 

For the masala base: 

• 1/2 cup coconut 

• 1/2 cup roasted peanuts 

• 4 tablespoon white sesame seeds 

• 2 tablespoon poppy seeds 

• 10  dried red chili 

• 2 inch cinnamon 

• 8 cardamom 

• 10 cloves 

• 4 teaspoon coriander seeds 

• 2 teaspoon cumin seeds 

• 1 cup water 

Instructions 

Prep 

• Soak the tamarind in one cup of water for 8-10 minutes. Extract the tamarind juice and discard the pulp. 

• Grind the ingredients under masala paste into a smooth paste using ½ cup of water. 

• Make two slits on the eggplant taking care not to cut them apart (the slits should form a ‘+’ sign) and keeping the stem intact. Set them aside. 

Making the curry: 

• Set the Instant Pot in saute mode (high) and add 2 tablespoons of oil. 

• Add the eggplant and saute for 4-5 minutes until they begin to shrink and are charred (see step-by-step image). Set them aside. 

• Next, add one tablespoon of oil and add mustard seeds. 

• Once they splutter, add fenugreek seeds, curry leaves, onion, ginger, and garlic. Saute for 3-4 minutes. 

• Add the ground masala paste, tamarind extract, jaggery, turmeric powder, and salt. 

• Mix well and let it cook for 5 minutes. 

• Add the fried eggplant and 1½ cup water. Mix well. 

• Secure the IP lid and set it to pressure cook mode for 6 minutes. 

• Do a natural release of pressure for 10 minutes, then do a quick release. 

• Mix well and top with cilantro. 

• Serve hot with biryani or roti