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We’re bringing you yet another classic Gujarati dish after multiple requests. Sadly, most of the kids we knew while growing up, including ourselves, greatly disliked this eggplant dish. Now that our palettes have matured, we’ve grown to really like this one! This eggplant dish is quick, easy, flavorful, vegan and super healthy. Paired with khichdi and khadi, you’ll have the perfect Gujarati comfort meal in a jiffy.
Serves: 4
  1. Turn on the Instant Pot to SAUTE mode
  2. Wait until the Instant Pot display reads “HOT”
  3. Add oil to the steel pot
  4. Add the hing (asafoetida) to the oil
  5. Allow to sizzle for 30 seconds
  6. Add in the tomatoes and mix well
  7. Allow to saute for 1 min
  8. Add in the eggplant, potatoes, all seasonings and spices except for the cilantro
  9. Mix well to coat the vegetables with the seasonings
  10. Add water
  11. Close and lock the lid on the Instant Pot
  12. Turn the vent to sealing to prevent steam from escaping
  13. Press CANCEL on the Instant Pot
  14. Press MANUAL on the Instant Pot (high pressure)
  15. Set timer to 8 minutes (10 minutes for more mushy eggplant)
  16. Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
  17. Press CANCEL on the Instant Pot
  18. Carefully open the lid
  19. If you want less liquid, turn on the Instant Pot to SAUTE mode and burn off water
  20. Press CANCEL on the Instant Pot
  21. Garnish with cilantro
  22. Serve and enjoy!
Serving suggestion
Serve with a side of roti, rice, khadi or khichdi for a full meal.
Kadhi recipe:
Khichdi recipe:

Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the garlic and follow along with the original recipe.
Recipe by Instapottin' With Poonam at