5 from 1 vote
mixed vegetable curry with sesame sauce
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Knows as Bhogichi Bhaji in Maharashtra this curry is made to celebrate the seasonal bounty of winter vegetables. 

Course: Entree
Cuisine: Indian
Servings: 6
Calories: 136 kcal
Author: Archana
Ingredients
Part 1 Spice Paste:
  • 1 tbsp roasted dry coconut
  • 1 tbsp roasted peanuts
  • 1 tbsp roasted sesame seeds
  • 1/2 tbsp grated ginger
  • 6 garlic cloves
Part 2:
  • 1 tbsp cooking oil
  • 1/2 tsp turmeric
  • 1 tbsp cumin and coriander powder
  • 1 tbsp red chili powder
  • 1/2 cup fresh green chickpeas removed from the pods
  • 1 cup flat green beans cut into 1 inch pieces
  • 6 baby eggplant cut into quarters
  • 1 tomato diced
  • 2 carrots peeled and sliced
  • 1.5 tsp teaspoon salt to taste
  • cilantro for garnish
Instructions
  1. Make a fine paste of all the ingredients from Part 1 with 1/4 cup of water.
  2. Set Instant Pot to sauté mode. Once the hot sign displays add the spice paste to the oil and cook for a minute stirring frequently. Add 1/4 cup of water and mix well.
  3. Add turmeric, red chili powder, cumin powder, coriander powder, tomatoes and sauté. 

  4. Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot. 

  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
  6. Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds. 

Nutrition Facts
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 148mg 6%
Potassium 746mg 21%
Total Carbohydrates 21g 7%
Dietary Fiber 9g 36%
Sugars 10g
Protein 4g 8%
Vitamin A 83.3%
Vitamin C 21%
Calcium 6.5%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.