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Export 17 ingredients for grocery delivery
Step 1
Heat a small skillet over medium heat or heat the instant pot over saute. Add coriander, cumin and mustard seeds and cook for 2 mins or until the coriander seeds change color.
Step 2
Add chickpea flour and mix well. Cook for a min. Add the nuts and coconut and mix well. Roast for 1-2 mins until fragrant. Cool the mixture for a minute then transfer to a small blender or small food processor.
Step 3
Process/blend to coarsely grind.
Step 4
Add ginger, garlic, chile, lime/lemon and the rest of the ground spices and pulse to make a coarse mixture. Add a tsp or so water until the mixture easily sticks. The mixture is a small amount so you will need a small blender. Alternatively, transfer the dry spice nut mixture from earlier step to a bowl. Add finely chopped ginger, garlic, chile, rest of the ground spices, and mix in. Add lemon and water and mix and make a coarse pasty mixture.
Step 5
Make cross cuts on the eggplant, not all the way through so the whole eggplant stays put. Fill the stuffing into the cross cut. See pics above.
Step 6
Place the eggplants in an instant pot or pressure cooker. Add 1 cup or more water and 1/4 tsp salt. At this point you can also add in a cup of cooked chickpeas or other beans. Pressure cook for 3 to 5 mins depending on the size of the eggplants. Let the pressure release naturally. Garnish with coconut, cilantro and garam masala and serve with flatbread/roti or rice.
Step 7
At the last step, place the stuffed eggplants in a skillet or shallow saucepan with a lid. Add 1.5 cups water and 1/4 tsp salt. Cover and ook over medium heat for 18 to 22 mins or until tender to preference.
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