Ingredients
Equipment
Method
- Roast raw peanuts in a skillet on low-medium heat until the skin darkens slightly. Takes about a minute to a minute and a half. Cool it down and peel the peanut skin off.
- Coarsely grind roasted peanuts and sesame seeds in a spice grinder, food processor, or Mortar.
- In a medium bowl, combine the peanut-sesame mixture, ginger-garlic, chili powder, cumin-coriander powder, turmeric, jaggery, tablespoon of oil, and salt. Set it aside.
- Wash the eggplants thoroughly under running water and pat them dry. Trim the crown.
- Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
- Fill in ½ teaspoon to teaspoon Masala(spice mixtures) with the hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
- Heat the rest of the oil in an instant pot on a medium saute setting or a large heavy bottom pan. Add cumin seeds. Once it starts to change color, add eggplants and cook for about 1 minute to brown the skin.
- Add any remaining Masala and fennel seeds. Saute until spices are fragrant. Add water and mix gently.
- Pressure cook on the low-pressure setting for 6 minutes. Release the pressure. Garnish with cilantro.
- Serve it hot with Indian Roti(flatbread), or just dive in with your favorite carb.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Video
Notes
If you don't have an Instant Pot, cook the eggplants in a heavy bottom pan.
- Follow the above instructions. Cover the lid and cook on low for 20 minutes. Uncover if the eggplants are tender and fully cooked and no excess water left then turn the heat off.
- Cover and cook for an additional 5 minutes if needed. Add a tablespoon or two of water if needed for additional cooking.
