Ravaiya (Stuffed Indian Eggplant)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4-6 small Indian eggplant- washed and stems removed
  • 4 baby potatoes (white or red)-peeled and washed
  • 1 large onion finely diced
  • ½ cup lilva (flat bean or pigeon peas-fresh or frozen)- found in any indian store freezer
  • ½ bunch cilantro chopped- set aside 2 tablespoons for garnish
  • ¼ cup unsweetened grated coconut (fresh/frozen/dried)
  • 3 tablespoons sesame seeds
  • 2 tablespoons green chili paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ tablespoon garam masala
  • 1 tablespoon salt (or per taste)
  • 1 tablespoon sugar
  • 1 teaspoon hing (asafoetida)
  • ½ tablespoon urder (turmeric powder)
  • 1 tablespoon jeeru powder (cumin powder)
  • 1 tablespoon dhana powder (coriander seed powder)
  • 3 tablespoons oil – split into 2 tb and 1 tb to use separately
  • ½ cup water
Instructions
  1. In a large bowl, make the stuffing by mixing together: onion, lilva (flat beans), cilantro, coconut, sesame seeds, chili paste, ginger, garlic, garam masala, salt, sugar, turmeric, cumin powder, coriander powder and 1 tablespoon of oil-mix well to incorporate all ingredients
  2. Set aside stuffing
  3. Cut two slits across the top of each eggplant to form an “X” and set aside
  4. Cut two slits across the top of each potato to form an “X” as well
  5. Using your hands, carefully stuff the eggplant with the stuffing mix- you will have extra stuffing left
  6. You can try to stuff the potatoes as well but they may break apart-we did not stuff ours
  7. Set aside the stuffed eggplant and potatoes and leftover stuffing mixture
  8. Turn on InstantPot to SAUTE mode
  9. Add 2 tablespoons oil and allow to heat- the oil will thin out and disperse to the edges
  10. Add hing (asafoetida) and allow to cook for 30 seconds
  11. Add the stuffing mix to the bottom of the pot to create a thin layer-keep some aside to add on top of the potatoes
  12. Add ½ cup water and mix
  13. Place your eggplant and potatoes in the pot on top of the stuffing mix-they should all fit in one layer
  14. Add the remaining stuffing mix on top of each potato to flavor them
  15. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  16. Press CANCEL/OFF button on InstantPot to turn off
  17. Set pot to MANUAL mode
  18. Set to HIGH PRESSURE
  19. Set timer to 5 minutes
  20. Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  21. Press CANCEL/OFF button on InstantPot to turn off
  22. Open the lid, serve and garnish with cilantro
Notes
Serving suggestion:
This dish can be served with roti, chapati, naan, rice, etc.

Variations:
NO ONION/NO GARLIC VARIATION: You can remove the onion and garlic from the recipe and continue with the other steps.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/ravaiya-stuffed-indian-eggplant/