INGREDIENTS:
12 small round purple eggplants.
Stuffing:
1 large onion finely chopped
2 cloves garlic finely chopped
1 cup roasted peanuts – coarsley powdered
1/2 cup grated coconut
1/2 cup chopped cilantro
1 tsp red chilly powder ( or as needed)
1/2 tsp turmeric
salt as needed
lime juice from 1 medium lime
2 tbsp oil for frying onions
2 tbsp sesame seeds roasted & coarsley powdered – optional
DIRECTIONS:
Slit eggplants crosswise from bottom about 3/4th way until top, leave stem on. Place in a bowl with salty warm salty water.
Fry chopped onions and garlic with oil in Instapot (saute mode). Combine 3/4th of this mixture with remaining stuffing ingredients in a separate bowl. Stuffing should be quite spicy to counter the blandness of eggplant.
Drain out the water from eggplants and fill each with stuffing and lay at the bottom of instapot. Add leftover stuffing on top of the eggplants & pressure cook on high for 7-10 mins
CREDITS/NOTES:
Recipe from Kamla Acharya. Stuffing can be made more or less spicy depending on taste. Red/green Peppers or okra may also be used instead of Eggplants. But in this case it may be better to cook in an oven rather than use instapot.