Sweet and Tangy Eggplant made in the Instant Pot, ready in 15 minutes…
Eggplant or brinjal is combined with aromatic spices and cooked with tamarind extract. To impart the sweetness, jaggery or palm sugar is added. If you don’t have jaggery, you could use brown sugar instead.
This dish goes really well with rice or chapati.
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- ½ tsp
- Dried red chilies, halved- 2
- Onions, chopped- 2
- Salt- ½ tsp
- Tomatoes, chopped- 2
- Eggplant, sliced- 3 cups
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Cumin powder- ½ tsp
- Coriander powder- 2 tsp
- Salt- ½ tsp
- Jaggery or Palm sugar- ½ tbsp
- Tamarind extract- ¼ cup (soak 2 inch slice in ¼ cup water)
- Water- ¼ cup
- Cilantro, chopped- 2 handfuls
- I used 8 small round eggplants, you can also use American eggplants sliced or diced thick.
- Turn on Sauté Mode on the Instant Pot. Medium temperature.
- Let turn hot.
- Soak 2 inch fresh tamarind in ¼ cup slightly warm water for 3 minutes. Squeeze the tamarind juice in water, drain the extract and discard the skin.
- Add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add cumin seeds and dried red chilies, saute for 4 seconds.
- Add onions, season with salt and saute for 2 minutes.
- Add tomatoes, combine well.
- Add eggplants, combine well.
- Add chili powder, turmeric powder, cumin powder, coriander powder and ½ tsp salt. Combine well,
- Add jaggery or palm sugar and tamarind extract, combine well.
- Close the pot with its lid.
- Cancel Saute mode.
- Turn on Pressure cook mode- high pressure, set time to 3 minutes.
- After 3 minutes cooking, do a quick pressure release.
- Open the lid, give everything a mix.
- Add chopped cilantro, combine well.
- Serve along with rice or chapati. Enjoy the sweet, spicy and tangy taste from this curry.