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Instant Pot Turai Baingan – Kashmiri Ridge Gourd Eggplant

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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian, Kashmiri Food
Servings 4




  • 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.


  • 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.
  • 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.
  • 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.


The whole spices (cardamom pods, cloves, and whole dried red chili pepper can be discarded, they don't need to be consumed).
Keyword Instant Pot Eggplant, Instant Pot Gourd, Instant Pot Kashmiri Turai, Instant Pot Kashmiri Wangun, Instant Pot Ridge Gourd, Instant Pot Tori, Instant Pot Turai Curry, Kashmiri Eggplant, Kashmiri Gourd Eggplant, Kashmiri Wangun, Turai Baingan