Eggplant tomato curry

This curry can be put together quickly in less than 5mins when prepared in instant pot.It is prepared by using eggplant cooked in onion tomato gravy along with some Indian spices.

2 medium eggplants-Chop into round circles and place them in salt water.
1 onion finely chopped
2 medium tomatoes finely chopped
1tbsp ginger garlic chili paste
1 tsp oil
few drops of water

For Seasoning:
1tsp coriander powder
1/2 tsp red chili powder
salt to taste
pinch of turmeric

1)Press saute button once it is hot enough add oil and place eggplant,turmeric and salt.Fry for few minutes.
2)Remove eggplant from the pot onto a plate and saute onion,ginger garlic chili paste,fry for few mins.
3)Add few drops of water to de-glaze.Now add all the coriander ,chili powder along with chopped tomatoes.Cook until tomatoes are soft.
4)Place the semi cooked eggplant and close the instapot lid cook manual for 3mins.
5)Close the vent allow the pressure to release manually.Mix the eggplant curry.Serve hot with roti,naan or steam rice.

Instant pot Eggplant tomato curry

6 Comments Add yours

  1. Megala says:

    Lovely curry! I will definitely try this next time when I buy brinjal.

    Liked by 1 person

  2. cbholganza says:

    can’t wait to share this with my daughter. she is a lover of indian cuisine, and this one’s healthy too!

    Liked by 1 person

    1. Thanks for stopping by!!Yes its healthy and delicious.


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