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
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
Set aside stuffing
Cut two slits across the top of each eggplant to form an “X” and set aside
Cut two slits across the top of each potato to form an “X” as well
Using your hands, carefully stuff the eggplant with the stuffing mix- you will have extra stuffing left
You can try to stuff the potatoes as well but they may break apart-we did not stuff ours
Set aside the stuffed eggplant and potatoes and leftover stuffing mixture
Turn on InstantPot to SAUTE mode
Add 2 tablespoons oil and allow to heat- the oil will thin out and disperse to the edges
Add hing (asafoetida) and allow to cook for 30 seconds
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
Add ½ cup water and mix
Place your eggplant and potatoes in the pot on top of the stuffing mix-they should all fit in one layer
Add the remaining stuffing mix on top of each potato to flavor them
Turn vent on the lid to CLOSE VENT to prevent steam from escaping
Press CANCEL/OFF button on InstantPot to turn off
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 5 minutes
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
Press CANCEL/OFF button on InstantPot to turn off
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/