Instant Pot Stuffed Baby Eggplant w
I added 1 chicken breast to recipe. I know by now you know that I am a HUGE curry fan but wow oh wow, this particular curry really knocked my socks off! It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too.
Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Press the manual or pressure cooker mode and adjust the time to 4 minutes on low pressure. I used small eggplants, if your eggplants are bigger you may want to increase another minute or two of cooking time.
It won't be muvva vankaya curry, of course, but it will still taste amazing. Use ½ cup of tomato puree instead of fresh tomatoes. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. If it doesn't appear after 10 minutes, try refreshing the page. Goda masala - This is a special spice blend from Maharashtrian cuisine.
The baby eggplants melt in your mouth, in every bite, there is the flavor of the aromatic coconut curry sauce. I didn't bother with trying to stuff tiny eggplants! If you use clay pot baking dish like Romertopf , the rustic flavors kick up yet thai food another notch.
Have I told you how much I adore eggplant? It’s truly a vegetable I have complete heart eyes for, and although roasted is my favorite, stir-fried in curry is not far behind. Adjust salt and seasoning if needed.
Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Then add salt and all the spice powders. Saute until the mixture begins to leave the sides of the pan.
Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Saute for about 3 minutes until the color of the skin changes. There is another version known as Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry. The Spruce Eats is part of the Dotdash Meredith publishing family.
It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. If needed adjust the consistency of the gravy by cooking for couple of minutes in the saute mode. Carefully stuff the eggplants with masala paste and set a side.