Ingredients
The following ingredients have 4 Servings
- 2 large eggplants
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 onion (diced)
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
- 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 to matoes (diced)
- ¼ cup water
- Cilantro (garnish)
Instruction
- Peel the eggplants and chop them into chunks. Set aside.
- 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.
- 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.
- Add the eggplant and water, mix well.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
- Garnish with cilantro and serve.
