These curried stuffed eggplant also know as Baingan Masala look impressive but are simple to make. I like to use plump, round Indian baby eggplants and stuff them with onion, ginger, garlic, and a concoction of fragrant earthy spices. Thanks to the Instant Pot, this authentic tasting Indian curry is ready in minutes using this fail-proof recipe!
The original stove-top recipe of the stuffed baby eggplant that I had posted over a year ago, uses all raw ingredients for stuffing. This is my mom’s non-traditional curried eggplant recipe that does not require any sautéing of onions or the spices and yet comes out so flavorful!
The recipe simply calls for a few fresh ingredients for the stuffing, like finely diced onions, grated coconut, cilantro, grated ginger and garlic along with few aromatic spices.
Once you mix all the stuffing ingredients well and stuff them in the eggplants, the instant pot will do the rest of the magic.
Turn the Instant Pot to Saute mode and once it displays hot, add oil and mustard seeds. Allow the the mustard seeds to start popping which may take 3 to 4 minutes. Carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water.
Close the lid with the pressure value set to sealing. Select Manual/Pressure Cook and adjust the cook time to 4 minutes on Low pressure. Do a quick release and open the Instant Pot. Garnish with cilantro.
Serve the perfectly cooked, stuffed baby eggplants with hot parathas or roti, or with steamed basmati rice for a gluten-free meal.
Here is the video on how easily this dish can be cooked in an Instant Pot:
Pro Tips:
- The eggplant I used were about 2 inch long and 1-1/2 inch thick excluding the stem. If your eggplants are bigger you may want to change the Manual setting to 5 mins. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seem undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. They eggplant will continue to cook with remnant heat.
Love Indian curries? Check out my collection of 28 Instant Pot Curries!
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Stuffed baby eggplant in Instant pot
Ingredients
- 6 to 8 small baby eggplants
- 1 medium onion, grated or finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh grated coconut
- 1 teaspoon jaggery/brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- cilantro to garnish
Instructions
- Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
- Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
- Turn the instant pot to Saute mode and heat oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add half a cup of water.
- Close the lid with the pressure value set to sealing. Set for Pressure Cook/Manual for 4 mins on low pressure followed by a quick release of pressure. Garnish with cilantro.
Video
Notes
- The eggplant I used were about 2 inch long and 1-1/2 inch thick excluding the stem. If your eggplants are bigger you may want to change the Manual setting to 5 mins. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seem undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. They eggplant will continue to cook with remnant heat.
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Ashika says
I am new IP user, I wanted stuffed okra recipe. Archana can you please provide me detailed recipe for stuffed masala okra.
Archana says
Hi Ashika! I like to cook okra on stove top. Here is my fav recipe – https://ministryofcurry.com/stuffed-okra/
Sweta Agrawal says
Hi I have instant pot duo 6 quart v3. I am having a hard time figuring out the time based on your recipes. I press the pressure cook button on normal mode when your recipe ask for manual since there is no such mode in my model. But I end up cooking for twice the time than your recipes. For example, for this stuffed eggplant recipe, you cooked it on low pressure for 4 mins, mine took 8 mins. Am I doing something wrong. But the taste was great just like my Marathi friend prepares which takes close to an hour in stove top. I love all your recipes.
Archana says
I am thinking you might be using bigger eggplant? Just cook for 4 mins in high pressure instead. It will come out perfect. It’s such a yummy recipe with no much efforts
Sweta says
Thanks for replying!! the eggplants that I were about the same size as you. I will try 4 mins on high instead.
Jincy says
Made this again with three times the amount of bhaingan. I just tripled everything and it turned out golden! This recipe is so simple and easy and perfect each time!!!
Archana says
Thank you for the lovely feedback!
Richal Pate says
What if i want to add potatoes to thia dish?
Also does it take a while for the ip to reach high presssure ?
I tried high pressure for 5 minutes and ip never showed the countdown so I just turned it off .
Archana says
You can layer cubed potatoes on top. It takes around 5 minutes for the Instant pot to pressurize and then the 5 min cooking cycle starts.
Kuki Amin says
Loved this recipe! Could you please make Gujarati eggplant and potatoes shak!
Archana says
Yes! I love eggplant and potato Shak too
Susan Horvath says
I didn’t bother with trying to stuff tiny eggplants! I simply sliced 1/2″ rounds of the baby eggplants, layered the bottom added the stuffing layered eggplant again and continued as directed. YUM! fast and easy!. I didn’t have coconut to put in but I ate it over coconut rice.
Archana says
Awesome! You proved that there is no way to go wrong with this recipe. Cook with what you have 🙂 Love the idea of serving over coconut rice. YUM
Eva says
Aromatic and even better than our favorite restaurant!
This is our first time making baby eggplant. So far, we’ve had more misses than hits when making eggplant and this was clearly an exception. Since covid hit the US, we started to cook more and have really enjoyed several of your recipes that have joined our regular rotation in our household. We’re saving so much money while eating really delicious food. Thank you!
Monika says
Thanks a lot for the Super easy , quick to make and delicious recipe.
Aparna Champet says
Thanks so much for an easy dish.
If I was to triple this recipe for a party do I need to increase the water from .5 cup to 1.5 cups or do we only need .5 cups regardless for the steaming?
Archana says
Increase the water to 1 cup 🙂