After a 2 month vacation to India am finally back to Ireland and to be honest it feels like am living in some kind of parallel world..Thoughts are still revolving around the moments shared with parents and every small thing reminds me of them.The homesick feeling is much worse when you get back from vacation. Trying to keep myself busy with cooking and unpacking+organizing my home. Bought some green brinjals from Indian store yesterday and was too tempted try stuffed brinjal recipe in Instant Pot. This is not the perfect version 🙂 Just sharing the recipe here since the stuffing tasted sooo good and the brinjals were cooked well.
If you don’t have an Instant Pot you can try the same recipe in an open pot or a pan..The cooking time might vary..You can substitute with Purple Brinjals too if you want. This tasted so good with Rice. My husband who is not a big fan of brinjal absolutely loved it and gave a big thumbs up to this recipe 😬 Planning to serve the Brinjal leftovers from lunch as a sidedish to Roti (dinner)😋😋
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 300 gms Green Brinjal
- 1 onion
- 2 Tomatoes
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Asofetida/Hing
- 1/2 tbsp salt
- 1 tbsp Gingely oil or Vegetable Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera Seeds
- 1/2 cup Peanuts without skin
- 3 Dried Red Chillies
- 1/2 tbsp Sesame Seeds white or black
- 1 tbsp Channa Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 cup Coriander Seeds
- 1/2 cup Grated Coconut
- 1 teaspoon Oil
Ingredients
To Roast & Grind :
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- Heat oil in a pan and add channa dal. Saute for a minute and add peanuts
- Continue sauteing in medium low flame until daal & peanuts are roasted well
- Add red chillies, fenugreek seeds, sesame seeds & coriander seeds. Continue roasting for few minutes
- Add grated coconut and wait until it becomes slightly golden brown color
- Let the whole mixture cool down for sometime..Grind it all together by adding just little water.
- Slit brinjals and fill it with stuffing. I kept the stem intact so it was easier for me to fill the stuffing
- Now in Instant Pot turn on SAUTE mode
- Add Gingely oil. Once it is hot add mustard seeds, jeera seeds, curry leaves
- Sauté for a minute and add chopped onion and tomato pieces
- Add salt, turmeric, chilli powder and coriander powder. Saute well.
- Add stuffed green brinjals and mix everything together.
- At this stage add 1/2 cup of water and ensure that bottom of the pot is clean and is not browning. I missed adding water at this stage and later had issues.
- Add the remaining coconut peanut masala to the pot and add little oil and again 3/4th cup of water
- Cancel SAUTE mode and turn on PRESSURE COOK mode. Make sure it is in SEALING position
- Set the timer to 4 minutes
- Let the pressure build and let the brinjals get cooked
- Mine got 'BURN' notification when the pressure was building.As soon as I saw the sign I turned off the IP and manually released the pressure
- When I openend, the pot looked something as seen below 🙂
- But the brinjals were cooked well and the stuffing tasted delicous too
- We ate it with rice and the remaining was served as a side to Roti for dinner
I got 'Burn' notification few minutes after I turned on Pressure cook mode.. It could be because I added less water & oil initially. I would recommend you to add atleast 1/2 cup of water and ensure the bottom of the pot is clean. Also make sure the stuffing doesn't get stuck to the bottom before switching from 'Saute' mode to 'Pressure Cook' mode 🙂 In the recipe below I have adjusted the measurements based on the issue I faced while cooking this in IP however I would also recommend you to keep an eye on the whole process and make sure to check immediately if you see such notification in IP