Baby Eggplant Curry

Name: Baby Eggplant Curry
Prep time: 5 min
Total time: 20 min
Yield: Makes: 4 to 6 servings as part of a multicourse meal
Ingredients: 2 teaspoons ground cumin; 1 teaspoon red chili powder, or to taste; ½ cup (120 ml) water, divided; 2 teaspoons ground coriander; Toasted sesame seeds, to garnish; Chopped cilantro/coriander leaves, to garnish; 2 medium garlic cloves, peeled; 2 tablespoons light brown sugar; ¼ cup (25 g) unsweetened finely shredded coconut; 1 tablespoon tamarind extract; 2-inch (5-cm) knob fresh ginger, peeled; 2 tablespoons toasted sesame seeds; 2 tablespoons vegetable oil; 1 teaspoon sesame oil; 2 teaspoons fine sea salt, divided; 1 teaspoon ground turmeric; 1 cup (225 g) chopped onion; 1 pound (450 g) baby eggplant (4 to 5)

Bhaingan Bharta

Preparation info

Makes:
4 to 6
servings as part of a multicourse meal

Difficulty
Easy
Ready in
20 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Baby eggplants have thinner skins, making them ideal for stews and curries. They can be short and stout or elongated and narrow, averaging only 1 to 1½ inch (2.5 to 3.75 cm) in length. If you can’t find baby eggplant, use the smallest-sized eggplants available and use your judgment to halve or cut them

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method