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Curried Potato Eggplant

Preparation Time: 10 minutes
Cooking Time: 8 minutes
Servings: 2


1 eggplant, medium, thinly chopped
6 curry leaves, chopped
4 garlic cloves, minced
1 tomato, large, crushed, chopped finely
1 teaspoon coriander powder
¾ cup water
Garam masala or pure red chili powder to taste
1 teaspoon coconut oil
Cilantro, fresh, chopped for garnish
¾ teaspoon salt
1 potato, large, cubed into small pieces
½ teaspoon mustard seeds, cumin, and turmeric seeds
1 hot green chile, chopped finely
½ an inch of ginger, minced


1. Set your instant pot to the sauté mode, add the oil and heat it. Add
the mustard and cumin seeds and cook for a minute. Add in the
curry leaves, ginger, garlic, and chili.

2. Add turmeric, coriander, and tomatoes and mix well, cooking for an
additional 2-minutes. Now add everything into your instant pot and
close and secure the lid.

3. Select the Manual setting on high for a cook time of 5-minutes.
Once the cooking time is completed, release the pressure naturally for

4. Give everything a good stir. Divide into serving bowls, garnish
with fresh chopped cilantro, and serve hot.

Nutrition: Calories: 394 Fat: 22.6g Carbs: 28.8g Protein: 29.2g

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