Instant Pot Eggplant Curry and Perugu Charu | Complete Indian Dinner using Instant Pot

Ingredients Required:
#eggplant #instantpotindianfood #brinjalcurry
1 Teaspoon each of:
Chana Dal
Urad Dal
Cumin
Mustard Seeds

Oil,3 Tbsp
Turmeric Powder,1 teaspoon
Curry leaves, 4 or 5
Ginger garlic paste, 2 Tbsp
Red chili powder, 2 Tbsp or as per taste
Salt, as per taste
Coriander powder, 1 Tbsp

Tomatoes, 2 small, diced
Onion, one medium
Eggplants, 2 lbs, sliced
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Tips:
1.When shopping for eggplants, check for bruises and buy medium sized eggplants with the green stem still on. The fresher the ingredients the better the taste!
2.After cutting up the eggplants, soak them in salt water to prevent them from darkening.
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To buy the ingredients on Amazon:
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Steps:
1.Turn on 'Saute' mode and wait for the liner to heat up.
2.Add oil, urad dal, chana dal, mustard and cumin seeds and wait for them to splutter.
3.Add onions and turmeric powder and saute for two minutes.
4.Add ginger garlic paste and saute for 2 to 3 minutes.
5.Add eggplant and fold into the onion base. You will notice the eggplant start to shrink.
6.Add red chili powder and give it mix.Then add tomatoes and saute for a while.
7.Once the tomatoes soften and release moisture. At this point, close the instant pot lid and set the whistle to 'VENTING' mode. We don't want to pressure cook it.
8.Set the timer to 4 minutes. After 4 minutes, let it sit for 10 minutes before opening the lid.
9.Change the mode back to 'Saute' mode, to simmer the curry. It will be cooked at this point, but we need to reduce the base further to intensify the curry.
10. Stir very gently.Aggresive stirring will result in the whole thing turning into mush.We dont want that!
11. Garnish with chopped cilantro and turn off Instant pot by hitting the 'Cancel' button.
12. Serve hot along side rice or rotis or chapatis!

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