2 large eggplants
1 large onion, finely chopped
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons vegetable oil
1 large tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
Salt, to taste
Fresh cilantro leaves, for garnish
Turn on the Instant Pot and select the “Saute” mode. Add the vegetable oil. Place the whole eggplants on the hot surface of the Instant Pot.
Roast the eggplants, turning them occasionally, until the skin becomes charred and the flesh becomes soft. This should take about 10 minutes.
Remove the eggplants from the Instant Pot and let them cool. Peel off the charred skin and mash the roasted eggplant flesh with a fork or potato masher.
Turn on the Instant Pot again and select the “Saute” mode. Add the cumin seeds and let them splutter. Stir in the chopped onion and sauté until it becomes soft and translucent.
Add the minced garlic and grated ginger. Cook for another minute until the raw smell disappears.
Add the chopped tomato to the pot and sauté until it becomes soft and mushy. Add the roasted and mashed eggplant to the pot, along with turmeric powder, chili powder, garam masala, and salt. Mix well with the tomato and onion mixture.
Adjust salt and spices according to taste. Cancel the “Saute” mode and transfer the Baingan Bharta to a serving dish.
Garnish with fresh cilantro leaves before serving as a delicious and smoky eggplant curry.