This Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry is a popular Gujarati dish. Tender potatoes and eggplants stuffed with a spicy peanut and chickpea flour mix cooked in the instant pot, this hearty dish is stuffed with flavor!
Eggplants needed for Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry:
You will need Indian eggplants. Purple and spherical, Indian eggplants – also known as baby eggplants – can be found in Indian grocery stores. They are small with a dark reddish-purple color. Moreover, always look for younger, smaller eggplants that feel firm and are not mushy.
Potatoes:
You will need baby potatoes. There is no need to peel them.
Prep:
- Rinse and pat dry the eggplants and potatoes. 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. Repeat this step all the eggplants and potatoes.
- Rinse and chop the cilantro finely.
- In a spice mixer grind the raw unsalted peanuts. You can use either skinless or with skin. Further in a mixing bowl, add in the ground peanuts, ground coriander, ground cumin, red chili powder, ground turmeric, salt, ginger garlic paste, brown sugar, chickpea flour, sesame seeds, fresh cilantro, and 1 tbsp oil for mixing.
- Once done, stuff the eggplants and potatoes with the ground spice mix.
Cook:
When ready to cook select sauté on the Instant Pot and adjust to normal. Next, add in 4 tbsp oil. Additionally, add in the stuffed eggplants and potatoes in a single layer. Finally, add in 1 cup water. Press cancel. Close the lid and select manual/high pressure for 5 minutes.
When done let the pressure release naturally for 10 minutes. Then open the lid and transfer to a serving bowl. Serve with rice or roti.
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Moreover, try some of our other recipes:
Paneer Pav Bhaji – Instant Pot Pav Bhaji with Paneer
Instant Pot Pav Bhaji – Easy Mumbai Cheese Pav Bhaji
Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry
Equipment
- Instant Pot
Ingredients
- 10 eggplants, baby (indian small eggplants) (340 grams)
- 10 baby potatoes
- 1/4 cup raw unsalted peanuts, with or without skin (1/2 cup powdered)
- 2 tbsp ground coriander (dhaniya powder)
- 1/2 tbsp ground cumin (jeera powder)
- 1/2 tbsp red chili powder (cayenne pepper)
- 1 tsp ground turmeric (haldi)
- 1 tsp salt
- 1 tsp ginger garlic paste
- 1 and 1/4 tsp brown sugar
- 2 tbsp chickpea flour (besan)
- 1 tbsp sesame seeds (til)
- 1 tbsp cilantro leaves, finely chopped (plus some extra for garnish)
- 5 tbsp oil (divided)
- 1 cup water
Instructions
Prep
- Rinse and pat dry the eggplants and potatoes. 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. Make sure not to go to the complete bottom. Leave about an inch space to prevent them from falling apart. Repeat this step all the eggplants and potatoes. There is no need to peel the potatoes.
- Rinse and chop the cilantro finely.
- In a spice mixer grind the raw unsalted peanuts. You can use either skinless or with skin. Further in a mixing bowl, add in the ground peanuts, ground coriander, ground cumin, red chili powder, ground turmeric, salt, ginger garlic paste, brown sugar, chickpea flour, sesame seeds, 1 tbsp fresh cilantro, and 1 tbsp oil for mixing.
- Once done, stuff the eggplants and potatoes evenly with the ground spice mix. Dont overfill.
Cook
- When ready to cook select sauté on the instant pot and adjust to normal. Next, add in 4 tbsp oil.
- Additionally, add in the stuffed eggplants and potatoes in a single layer. Finally, add in 1 cup water. Press cancel.
- Close the lid and select manual/high pressure for 5 minutes.
- When done let the pressure release naturally for 10 minutes. Then open the lid and transfer to a serving bowl. Garnish with some cilantro. Serve with rice or roti.
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