Fast Curries
Instant Pot Turai Baingan – Kashmiri Ridge Gourd Eggplant is a Kashmiri dish made with fried eggplant, Ridge gourd, ground turmeric, and a few spices. When done right, eggplant has a rich but mild flavor. I got this Instant Pot Turai Baingan – Kashmiri Ridge Gourd Eggplant recipe from my mother-in-law and I knew this recipe was a winner when I served it to my family and they literally went back for seconds.
What kind of eggplant do I need for Instant Pot Turai Baingan – Kashmiri Ridge Gourd Eggplant?
Chinese eggplant, they are long and slender than most varieties, and dark lavender in color. Choose a firm eggplant that is free from soft spots. Rinse the eggplant well by running them under cold water and wipe them dry with a paper towel.
Traditionally this dish is prepared by deep-frying eggplant strips. However, I have attempted making this recipe by two methods, deep frying and air frying eggplants. You can choose whichever option you prefer.
Cut eggplant into three parts horizontally. Next cut each horizontal half into two vertical strips. Further cut each strip into 2 more strips. So basically 1 eggplant will yield 12 thin strips.
How do I make this recipe?
When you’re ready to start deep frying, heat 1.5 cups of oil in a wok at high flame. You want to make sure the oil stays around the same temperature throughout the cooking process, so once the oil is hot adjust the heat to make sure the eggplants don’t burn. Once the oil is hot, fry the eggplants in small batches until they brown evenly. The color should be dark brown. Drain the eggplants on a paper towel and set aside.
If you choose to air fry them, rub the air fryer basket with a tablespoon of oil. Preheat the air fryer at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (400°F for 10 minutes). Check at the 5-minute mark, brush the eggplants with oil and turn it and air fry again to complete the 10 minutes. Every air fryer is different. If they aren’t browned then increase by increments of 2 minutes. Make sure they don’t burn. Once done set them aside.
Turai: Turai also known as ridge gourd is available in Indian grocery stores.
I have used 2 long ridge gourds for this recipe. First rinse and peel the ridge gourd with a vegetable peeler. Second chop it into circular pieces about 2 inches thick.
Cook:
First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in asafoetida, whole dried red chili pepper, cumin seeds, cloves, and whole black cardamom pod.
Then, in 30 seconds add in chopped ridge gourd. Sauté for 3 minutes to let the raw odor out. Keep stirring.
Further, when 3 minutes are up add in ground turmeric and ¼ cup water. Stir well. Further more add in ground ginger, ground fennel, ground cumin, and salt. Stir well. Then add in ½ cup water.
Further, close the lid of the Instant Pot and select manual/high pressure for 5 minutes. When done, press cancel and quick release the pressure. Open the lid.
Furthermore, select sauté, and add in the fried eggplants. Let them sauté for three to four minutes until the eggplants get soaked in the curry. mix well. Add in 2 whole serrano peppers. Transfer to a serving bowl and enjoy over steamed rice.
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Also, Try some of our other Kashmiri recipe
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Instant Pot Turai Baingan – Kashmiri Ridge Gourd Eggplant
Ingredients
- 13.9 oz Ridge Gourd, 2 long (5 and 1/4 cups chopped)
- 1 Chinese eggplant, long (8oz)
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 whole dried red chili pepper
- 1 tsp cumin seeds (jeera)
- 2 whole cloves (laung)
- 1 whole black cardamom pod (kali elaichi)
- 3/4 tsp ground turmeric (haldi)
- 3/4 cup water (divided)
- 1/2 tsp ground ginger (sonth)
- 3/4 tbsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 1/4 tsp salt
- 2 whole serrano peppers (hari mirch)
Instructions
Prep
- Cut eggplant into three parts horizontally. Next cut each horizontal half into two vertical strips. Further cut each strip into 2 more strips. So basically 1 eggplant will yield 12 thin strips.
- Heat 1.5 cups of oil in a wok at high flame. You want to make sure the oil stays around the same temperature throughout the cooking process, so once the oil is hot adjust the heat to make sure the eggplants don’t burn. Once the oil is hot, fry the eggplants in small batches until they brown evenly. The color should be dark brown. Drain the eggplants on a paper towel and set aside.
- If you choose to air fry them, rub the air fryer basket with a tablespoon of oil. Preheat the air fryer at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (400°F for 10 minutes). Check at the 5-minute mark, brush the eggplants with oil and turn it and air fry again to complete the 10 minutes. Every air fryer is different. If they aren’t browned then increase by increments of 2 minutes. Make sure they don’t burn. and set them aside.
- Rinse and peel the ridge gourd with a vegetable peeler. Second chop it into circular pieces about 2 inches thick.
Cook
- Select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in asafoetida, whole dried red chili peppers, cumin seeds, cloves, and whole black cardamom pod.
- Then, in 30 seconds add in chopped ridge gourd. Sauté for 3 minutes to let the raw odor out. Keep stirring.
- When 3 minutes are up add in ground turmeric and ¼ cup water. Stir well. Further more add in ground ginger, ground fennel, ground cumin, and salt. Stir well. Then add in ½ cup water.
- Select sauté, and add in the fried eggplants. Let them sauté for three to four minutes until the eggplants get soaked in the curry. mix well. Add in 2 whole serrano peppers. Transfer to a serving bowl and enjoy over steamed rice.
