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Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry

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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Gujarati, Indian
Ingredients Equipment Method

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

Equipment

  • Instant Pot

Method
 

Prep
  1. 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.
  2. Rinse and chop the cilantro finely.
  3. 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.
  4. Once done, stuff the eggplants and potatoes evenly with the ground spice mix. Dont overfill.
Cook
  1. When ready to cook select sauté on the instant pot and adjust to normal. Next, add in 4 tbsp oil.
  2. Additionally, add in the stuffed eggplants and potatoes in a single layer. Finally, add in 1 cup water. Press cancel.
  3. Close the lid and select manual/high pressure for 5 minutes. 
  4. 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.