kelbarb

Baingan Bharta (Mashed Spiced Eggplant) (IP)

  • 2 large eggplants
  • 4 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 1 onion, diced
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger

Spices

  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne, adjust to taste
  • ½ teaspoon paprika
  • ½ teaspoon turmeric

  • 2 tomatoes, diced
  • ¼ cup water
  • Cilantro, garnish

  1. Peel the eggplants and chop them into chunks. Set aside
  2. Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they turn brown, add the onion and stir-fry for 6-7 minutes, or until it starts to brown
  3. Add garlic, ginger, spices, stir-fry for 30 seconds, then add tomatoes. Cook for 4-5 minutes, or until the tomatoes begin to break down.
  4. Add the eggplant and water, mix well.
  5. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure. Open the valve to quick release any remaining pressure.
  6. Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
  7. Garnish with cilantro and serve