Here is my simple recipe to make delicious curried stuffed eggplant also known as “Baingan Masala“. This easy gluten-free and vegan curry has small baby eggplants stuffed with onion, ginger, garlic, and earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in under 20 minutes.
The original recipe posted in Feb 2017 has been updated with new photos and a video
Stuffed Eggplant is also called “Bharwan Baingan” in Hindi and “Bharli Vangi” in Marathi.
This is my mom’s super easy and effortless recipe that uses all raw ingredients for stuffing. I have posted her stovetop baingan masala recipe that does not require any sautéing of onions or spices. This version is made in the Instant Pot that is ready in half the time with the same authentic flavors.
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Ingredients
- Baby Eggplants – available in Indian grocery stores. Make sure to pick eggplant that are of the same size so they cook evenly
- Onion, Ginger & Garlic – finely diced red onion, fresh ginger, and garlic paste make an aromatic masala base for the curry
- Coconut – frozen grated coconut available in Indian grocery stores adds a nutty authentic flavor. You can also use unsweetened dry shredded coconut.
- Spices – turmeric, red chili powder, ground cumin and coriander, and garam masala for earthy flavors and heat
How to make eggplant curry
- Trim the eggplant stem and make 2 cross slits in each eggplant without cutting the eggplant all the way through.
- Mix all the ingredients for the filling and stuff it in each eggplant.
- Heat oil in the Instant Pot and add mustard seeds. Allow the mustard seeds to pop which may take 2 to 3 minutes.
- Carefully add all the stuffed eggplants to the instant pot.
- Add any remaining stuffing.
- Add half a cup of water.
- Close the lid with the pressure value set to sealing.
- Pressure Cook for 4 minutes on low pressure. Do a quick release and open the Instant Pot. Garnish with cilantro.
Serving
Serve stuffed baby eggplants with hot parathas or roti. Serve with steamed basmati rice, cumin rice, or jowar roti for a gluten-free meal. Don’t forget to add a side of cooling raita and a glass of ginger lemonade.
How to store eggplant curry
Refrigerate any leftovers. They will be good for 3 to 4 days. To reheat simply microwave or reheat on the stovetop in a small pan.
Pro Tips
- Baby eggplants are readily available at Indian grocery stores. Make sure to pick firm eggplants that have green and fresh stems. Also, try to pick eggplants that are of similar sizes.
- Baby eggplants I use are about 2 inches long and 1.5 inches thick excluding the stem. If your eggplants are bigger you may want to change the Manual setting to 5 mins. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat.
FAQ’s
What is a good substitute for Baby Eggplant?
If you cannot find the small baby eggplant, you can also use the Japanese purple eggplant. Simply cut them into 2-inch pieces and make a cross slit going halfway through
Can I double this recipe?
You can easily double this recipe. The pressure cooking time will still be the same. It will just take a longer time for the Instant Pot to come to pressure
Love Indian curries? Check out my collection of 40 Instant Pot Curries
Recipe
Instant Pot Stuffed Baby Eggplant
Stuffed baby eggplant cooked in Instant Pot with the authentic gravy made with onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!
Servings: 4
Calories: 102kcal
Ingredients
Instructions
Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl. Mix all the ingredients well and stuff them in the eggplants.
Turn the instant pot to Saute mode and heat the oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add water.
Close the lid with the pressure value set to sealing. Set for Pressure Cook for 4 minutes on low pressure followed by a quick pressure release. Garnish with cilantro.
Notes
- The eggplants I used were about 2 inches long and 1.5 inches thick excluding the stem. If your eggplants are bigger you may want to change the Manual setting to 5 mins. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat.
Nutrition
Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 439mg | Fiber: 6g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
