Eggplant is a non-starchy vegetable, which is low in carbohydrates. 1 cup of chopped and cooked eggplant has 6 grams of approximate net carbs. It may help protect heart and brain health.
I made this recipe with the large, dark purple eggplant. But some eggplants can be medium or small size, and colors may vary from purple to green. All eggplants are tasty and healthy. This delicious Indian style brinjal fry is easy to make in instant pot, it goes well with Rice and Dal.
Other Instant Pot Dry vegetable curry:
Instant Pot Dry Potato Curry
Instant Pot Cabbage Stir Fry
Instant Pot Broccoli Stir Fry
Instant Pot Kale Stir Fry
Instant Pot Dry Green Beans Curry
INGREDIENTS
INSTRUCTIONS:
NOTE:
Instant Pot Broccoli Stir Fry
Instant Pot Kale Stir Fry
Instant Pot Dry Green Beans Curry
INGREDIENTS
- 1 big eggplant/Brinjal chopped
- 4 chopped garlic
- 1/2 cup chopped onion
- 2 red chilies (optional)
- 1 tsp salt (adjust to taste)
- 1 tbsp water
- Tempering
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp cumin
- 1 tsp urud dal
- 1 tsp chana dal
- 1/4 tsp hing
- Curry leaves (optional)
- Masala powders:
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp cumin powder
INSTRUCTIONS:
- Clean and cut egg plant into cubes. Here I used one big eggplant.
- Turn on instant pot saute mode. When it is hot, add oil.
- Add mustard seeds, cumin seeds, urad dal, chana dal, hing, curry leaves. Wait until it splutters.
- Add red chilies, chopped garlic and choped onion - Saute until onion turns into light brown.
- Add chopped egg plant, saute for a minute.
- Add turmeric powder, red chili powder, cumin powder and salt with little water. Quick stir.
- Close the instant pot lid with sealing position.
- Set low pressure 2 minutes.
- Open the lid after quick release.
- Quick Egg plant curry is ready. It can be eaten with Rice or Roti.
NOTE:
- Here I used 6QT DUO instant pot.
- You can reduce the spice level by reducing the chili powder.
- You can skip the spices if it is not available.
