This eggplant recipe is a delightful blend of several different spices that bring in a great flavor and texture. Considered a special dish at Andhra (region in Southern India) weddings, this goes great with steamed rice and ghee. Yummy!
Set Instant Pot (IP) to 'saute' add a quarter tsp of oil and wait for the 'hot' sign (if you're cooking in a pan on a stove top make sure the oil is hot); add chana dal, urad dal, cumin, mustard, fenugreek, coriander seeds and dry chili pepper and roast for a couple of minutes (look for chana dal and urad dal to turn slightly brown). Transfer to a plate and cool for about 5 minutes
Transfer to a blender, add tamarind, ginger, turmeric, salt, green chili pepper and jaggery and blend to a coarse powder
Wipe out the pan (IP or regular pan) add oil and wait for it to turn hot. Add eggplant and potato. Sauté for about 3 to for minutes
Add the spice blend, mix well and sauté for a couple of minutes. Now sprinkle some water (about 1/4th cup), close the IP lid and steam cook for 5 minutes (if you're cooking in a regular pan, sprinkle 1/8th cup water and cover with a lid- keep cooking till the eggplant and potato soften)
Once cooked, mix well and transfer to serving bowl
Video
Notes
Goes well with steamed rice and organic ghee.*Use organic ingredients wherever possible