Eggplant in Cilantro Gravy
In this South Indian delicacy, Eggplants are cooked in fresh luscious cilantro gravy. This curry is just fantastic with its rich flavor and taste. Serve with Rice, Roti or Naan.
Servings Prep Time
3-4servings 10minutes
Cook Time
Servings Prep Time
3-4servings 10minutes
Cook Time
  • 15 eggplants(baby purple)
  • 1/2tbsp cumin seeds
  • 1/2tbsp mustard seeds
  • 2tbsp oil
  • 1/4cup Water(or as needed)
To grind
  • 1bunch fresh cilantro
  • green chiliesto taste
  • saltto taste
  • 1inch fresh ginger
  • 1inch sized tamarind ballor 1 1/2 tamarind concentrate
  1. Grind all the above ingredients mentioned under “grind” using little or no water. Wash the eggplants and make criss cross slits till 3/4th length of eggplants.
  2. Stuff the ground cilantro paste into the eggplants along the slits. Keep aside. Now put instant pot saute mode high , add oil.
  3. Once the oil is hot add cumin seeds and mustard seeds , fry well. Turn off saute mode.
  4. Add the stuffed eggplants in one layer, then add the remaining cilantro paste. Add little water 1/4 cup to 1/2 cup.
  5. Mix gently (optional). Put the lid and vent to sealing position.
  6. Do manual “low pressure” 5 minutes. Quick release after 2 minutes in warm mode.
  7. The eggplants should be cooked by now. Serve with Rice and ghee.
Recipe Notes

If you feel that eggplants are under cooked, use sauté mode normal for few mins till they are cooked.

For dry curry use sauté mode to evaporate all the water.