Best 2 Instant Pot Indian Spicy Eggplant Recipes

Embark on a culinary journey to India with this tantalizing Instant Pot Indian Spicy Eggplant recipe. This delectable dish captures the essence of Indian cuisine, blending aromatic spices, creamy yogurt, tangy tamarind, and the smoky flavor of roasted eggplant. Indulge in a symphony of textures, from the tender eggplant to the crispy onion and the cooling cilantro. This recipe offers a vegetarian delight that is not only flavorful but also incredibly easy to prepare in your Instant Pot.

In addition to the main recipe, you'll also find a collection of complementary recipes that elevate your Indian dining experience. Discover the secrets of making perfect basmati rice, a staple accompaniment to any Indian meal. Learn how to craft a refreshing cucumber raita, a yogurt-based sauce that adds a cooling touch to the spicy eggplant. And for those with a sweet tooth, treat yourself to a delightful mango lassi, a creamy and flavorful yogurt-based drink infused with the tropical essence of mango.

This comprehensive guide provides everything you need to create an authentic Indian feast in the comfort of your own home. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary adventure that will transport your taste buds to the vibrant streets of India.

Let's cook with our recipes!

EXOTIC BRINJAL (SPICY EGGPLANT)

Exotic Brinjal (Spicy Eggplant) image

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Provided by meenal

Categories Side Dish Vegetables Eggplant

Time 55m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

Steps:

Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g

INDIAN EGGPLANT IN SPICY SAUCE

Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

Tips:

Use fresh, tender eggplants for the best flavor and texture.
If you don't have an Instant Pot, you can also make this dish in a regular pot on the stovetop. Just be sure to adjust the cooking time accordingly.
Serve this dish with rice, roti, or naan for a complete meal.
For a spicier dish, add more chili peppers or cayenne pepper to taste.
If you don't have tamarind paste, you can substitute lemon juice or white vinegar.
Garnish the dish with cilantro or parsley for a pop of color and flavor.

Conclusion:

This Instant Pot Indian Spicy Eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is cooked until tender and flavorful, and the spices give it a delicious kick. Serve this dish with rice, roti, or naan for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »