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Japanese Eggplant From Sheba's Kitchen

sfehmi's picture
Eggplant cooked in pressure cooker - A quick and easy way.
Ingredients
  Japanese eggplant 1
  Cherry tomatoes 5
  Green chillies 4 Small
  Onions 2 Small
  Red chillies 4 , dried
  Cumin seeds 1⁄4 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Salt To Taste
  Tamarind paste 1⁄4 Teaspoon
  Garlic ginger paste 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Oil 3 Tablespoon
  Cilantro 1 Teaspoon (For garnishing)
Directions

1 - Wash eggplant and cut into eight small pieces
2 - Mix all ingredients (except cilantro) in pressure cooker
3 - Add 1/2 cup water
4 - Close the pressure cooker
5 - Cook on high heat till pressure builds ( will take two to three minutes)
6 - As soon as pressure builds turn heat to medium
7 - Cook for another 4 to 5 minutes
8 - Turn the heat off and release the pressure
9 - Open when safe turn the heat on and mesh while cooking
10 - Keep on stirring till all ingredients mesh well and you can see the oil
11 - Turn the heat off wait for a minute and serve
12 - Chop cilantro and garnish before serving

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
1 Minute
Cook Time: 
10 Minutes
Ready In: 
11 Minutes
Servings: 
3
Subtitle: 
Eggplant

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1 Comment

sfehmi's picture
This is an easy way of cooking Baigun Ka Bharta