Instant Pot Stuffed Eggplant – Bharwan Baingan

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Love eggplant, but don’t want to fry it? Try this Instant Pot Stuffed Eggplant – Bharwan Baingan recipe. This Indian recipe is an impressive side dish.

instant pot stuffed eggplant

What kind of eggplant to do I need for Instant Pot Stuffed Eggplant – Bharwan Baingan?

You need baby eggplant. You will find them in the Indian grocery store. It is known as Indian eggplant and this variety is small with a dark reddish-purple color. Always look for younger, smaller eggplant that feels firm and is not mushy.

How do I make this recipe?

Firstly, select sauté on the instant pot and adjust to normal. Further, add in desiccated dried coconut, coriander seeds, cumin seeds, whole red chili pepper and raw peanuts. Let them dry roast for about 3 to 4 minutes until they become fragrant and the peanuts change color. When done press cancel.

Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.

grind whole spices in a blender

Further add in ground turmeric, salt, and tamarind paste and mix well with a spoon. Set aside.

Rinse the eggplants well and starting from the bottom slit the eggplant upto an inch above the stem. Turn the eggplant 90 degrees and make another slit. There should be 4 slits in all.

stuffed eggplant preparation

Once done, stuff the egg plant with the ground spice mix.

make a slit in eggplant

stuff t he eggplant with the mixture

Furthermore, when ready to cook select sauté on the instant pot and adjust to normal. Next, add in oil. Additionally, when the oil is hot add in mustard seeds. Consequently, when the mustard seeds splutter, add in any left over spice mix and curry leaves.

saute eggplant in instant pot

Also, add in the stuffed eggplants in a single layer. Finally, add in 1/2 cup water. Press cancel. Close the lid and select manual/high pressure for 3 minutes. 

When done quick release the pressure. Select sauté and get rid of excess water if any.

Transfer to a serving bowl.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kashmiri Paneer

Daikon Radish Kashmiri Curry

Instant Pot Kashmiri Chicken Yakhni

Instant Pot Kashmiri Chicken Aloo

Instant Pot Arbi Masala

 

 

Instant Pot Stuffed Eggplant – Bharwan Baingan

Love eggplant, but don't want to fry it? Try this Instant Pot Stuffed Eggplant – Bharwan Baingan recipe. This Indian recipe is an impressive side dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Bharwan Baingan, Instant Pot Bharwan Baingan, Instant Pot Eggplant, Instant Pot Indian Eggplant, Instant Pot Stuffed Baingan, Instant Pot Stuffed Eggplant, Stuffed Baingan
Servings: 4
Author: Shilpa

Ingredients

Instructions

Prep

  • Firstly, select sauté on the instant pot and adjust to normal. Further, add in desiccated dried coconut, coriander seeds, cumin seeds, whole red chili pepper and raw peanuts. Let them dry roast for about 3 to 4 minutes until they become fragrant and the peanuts change color. When done press cancel.
  • Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.
  • Further add in ground turmeric, salt, and tamarind paste and mix well with a spoon. Set aside.
  • Rinse the eggplants well and starting from the bottom slit the eggplant upto an inch above the stem. Turn the eggplant 90 degrees and make another slit. There should be 4 slits in all. Once done, stuff the eggplants with the ground spice mix.

Cook

  • When ready to cook select sauté on the instant pot and adjust to normal. Next, add in oil.
  • When the oil is hot add in mustard seeds. Consequently, when the mustard seeds splutter, add in any left over spice mix and curry leaves.
  • Also, add in the stuffed eggplants in a single layer.
  • Finally, add in 1/2 cup water.
  • Press cancel. Close the lid and select manual/high pressure for 3 minutes. 
  • When done quick release the pressure. Select sauté and get rid of excess water if any.
  • Transfer to a serving bowl. Serve with rice or tortilla.

Notes

  • I used small eggplants about 2 and 1/2 inches long. In case you choose larger eggplants you can increase the pressure time to 4 to 5 minutes. If your egg plants are small please select 3 minutes or else, they will get mushy.
  • If the eggplants are not fully cooked you can select sauté and cover with a glass lid and cook them for a few minutes.
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