This dairy-free Bottle Gourd and Eggplant: Kashmiri Lauki Baingan is loaded with flavor and calls for only five simple ingredients. This delicious Kashmiri curry is full of complex flavor and is made with a wealth of traditional spices, such as ground fennel, ground turmeric, and ground ginger.
Rinse the eggplants by running them under cold water and wiping dry with a paper towel. In Kashmiri recipes, you don’t slice off the top of the eggplant. You keep the stem intact. Cut the eggplant body in half lengthwise/vertically. Further, cut each eggplant to two more halves. So, each eggplant will have 4 pieces. 8 pieces in all for 2 eggplants.
Rinse the bottle gourd well. Use a vegetable peeler to peel the bottle gourd’s green skin. Cut it into two halves vertically. Use a paring knife remove some of the seeds if there are too many. Furthermore, chop the bottle gourd into 3-inch cubes.
Select sauté on the Instant Pot and adjust to normal. Add oil to the pot. When the oil is hot add in the chopped eggplants and let them sauté for 10 minutes until they brown. Keep stirring intermittently, without breaking the eggplants to prevent them from sticking to the pot. Once they brown take them out and set them aside in a plate.
After taking out the eggplants, add in asafoetida and cumin seeds, to the already hot inner pot.
Then, in 30 seconds add in chopped bottle gourd and salt. Sauté for 5 minutes to let the raw odor out. Keep stirring.
Once the 5 minutes are up, add in ground turmeric, ground ginger, and ground fennel. Add in water. Mix well.
Further, close the lid of the Instant Pot and select manual/high pressure for 4 minutes. When done, press cancel and quick release the pressure. Open the lid.
Furthermore, select sauté, and add in the eggplants with the bottle gourd. Let them sauté for a minute, mix well. Add in 4 whole serrano peppers.
Again, close the lid of the Instant Pot and select manual/high pressure for 0 minutes. When done, press cancel and quick release the pressure. Open the lid. Transfer to a serving bowl and enjoy over steamed rice.
Traditionally, the eggplants are deep fried, however I have sautéed them in the pot. Please feel free to deep fry them until they brown, if you will.
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