Bagara Baingan   Indian Eggplant Curry

Ingredients

Ingredients For the curry 10-12 baby eggplant (500 grams) 3 tablespoon oil 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds 10 curry leaves 1 large onion finely chopped 1 inch ginger finely chopped 3 cloves garlic finely chopped 1-2 green chili finely chopped ¼ cup tamarind 1 tablespoon jaggery 1 teaspoon turmeric powder Salt to taste 1 tablespoon coriander leaves (cilantro) 2½ cups water

Ingredients For the masala base: ¼ cup coconut ¼ cup roasted peanuts 2 tablespoon white sesame seeds 1 tablespoon poppy seeds 5-7 dried red chili 1 inch cinnamon 3-4 cardamom 5-6 cloves 2 teaspoon coriander seeds 1 teaspoon cumin seeds ½ cup water

Grind the ingredients under masala paste into a smooth paste using ½ cup of water

Saute the eggplant in Instant Pot for 4-5 minutes until they begin to shrink and are charred. Set them aside

Prepare the tempering using mustard seeds, fenugreek seeds, and curry leaves. Add onion, garlic, ginger, and green chili. Saute until the onions are translucent

Add the ground masala paste, tamarind extract, jaggery, turmeric powder, and salt. Mix well and let it cook for 5 minutes. Add the fried eggplant and 1½ cup water. Mix well.

Secure the IP lid and set it to pressure cook mode for 6 minutes. Do a natural release of pressure for 10 minutes, then do a quick release

Serve hot with biryani or roti

Visit easyindiancookbook.com for the full recipe