Eggplant Curry
Eggplant Curry, or Aubergine Curry, stands as a testament to the versatility and beloved nature of eggplants across different cuisines worldwide, particularly in South Asian and Mediterranean cultures. Celebrated for its rich flavors and creamy, velvety texture, the dish showcases eggplants at their finest, absorbing a mixture of aromatic spices and herbs such as turmeric, cumin, coriander, ginger, and garlic. Regional variations may include the addition of coconut milk, tomatoes, or yogurt to achieve a perfect blend of creaminess and robust flavor, complementing the tender slices of eggplant.
Equipment
- 1 pressure cooker
Ingredients
- 1/4 tsp. Pepper
- 1/2 c. Vegetable stock
- 1 tsp. Salt
- 2 Tbsp. Olive oil
- 2 Tbsp. Chopped cilantro
- 1/2 tsp. Chili powder
- 1 Cubed eggplant
- 1/2 tsp. Cumin seeds
- 1/2 tsp. Turmeric
- 1 Sliced green chili
- 1 Chopped onion
- 1/2 c. Diced tomatoes
- 1 Cubed potato
Instructions
- For this recipe to begin, prepare the pressure cooker by adding in some oil and the cumin seeds and letting these cook together until you hear them crackle.
- Once the crackling begins, add in the onion and green chili and let them heat up and become tender.
- Now the eggplant, potato, tomato, cilantro, pepper, salt, turmeric, and chili powder should be added into the pressure cooker one at a time and stirred around.
- Before placing and sealing the lid onto the pressure cooker, add in your vegetable stock and mix. The pressure cooker needs to get to the highest pressure and then allow this mixture to cook for 6 minutes.
- Once the meal is all cooked, allow the pressure some time to get out of the pot and then serve this warm with a good side.