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    Home » Instant Pot Recipes

    Instant Pot Stuffed Eggplant | Baingan Masala

    Published: Dec 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 70 Comments

    564 shares
    Jump to Recipe

    Here is my simple recipe to make delicious curried stuffed eggplant also known as "Baingan Masala". This easy gluten-free and vegan curry has small baby eggplants stuffed with onion, ginger, garlic, and earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in under 20 minutes.

    baingan masala in a white bowl with roti and raita

    The original recipe posted in Feb 2017 has been updated with new photos and a video

    Stuffed Eggplant is also called "Baingan Masala", or"Bharwan Baingan" in Hindi and "Bharli Vangi" in Marathi.

    This is my mom's super easy and effortless recipe that uses all raw ingredients for stuffing. I have posted her stovetop baingan masala recipe that does not require any sautéing of onions or spices. This version is made in the Instant Pot that is ready in half the time with the same authentic flavors.

    baingan masala served with parathas and beet raita
    Jump to:
    • Ingredients
    • How to Make Baingan Masala
    • Serving
    • How to store eggplant curry
    • Pro Tips
    • FAQ's
    • Recipe

    Ingredients

    • Baby Eggplants - available in Indian grocery stores. Make sure to pick eggplant that are of the same size so they cook evenly
    • Onion, Ginger & Garlic - finely diced red onion, fresh ginger, and garlic paste make an aromatic masala base for the curry
    • Coconut - frozen grated coconut available in Indian grocery stores adds a nutty authentic flavor. You can also use unsweetened dry shredded coconut.
    • Spices - turmeric, red chili powder, ground cumin and coriander, and garam masala for earthy flavors and heat
    ingredients for baingan masala

    How to Make Baingan Masala

    • Trim the eggplant stem and make 2 cross slits in each eggplant without cutting the eggplant all the way through.
    • Mix all the ingredients for the filling and stuff it in each eggplant.
    steps one through four showing how to prep eggplants and filling for stuffed curried eggplant
    • Heat oil in the Instant Pot and add mustard seeds. Allow the mustard seeds to pop which may take 2 to 3 minutes. 
    • Carefully add all the stuffed eggplants to the instant pot.
    • Add any remaining stuffing.
    • Add half a cup of water.
    photos five through eight showing how to cook eggplant in Instant Pot
    • Close the lid with the pressure value set to sealing.
    • Pressure Cook for 4 minutes on low pressure. Do a quick release and open the Instant Pot. Garnish with cilantro.
    photos nine and ten showing eggplant curry in the instant pot

    Serving

    Serve stuffed baby eggplants with hot parathas or roti. Serve with steamed basmati rice, cumin rice, or jowar roti for a gluten-free meal. Don't forget to add a side of cooling raita and a glass of ginger lemonade.

    Vegan masala eggplant curry served with roti and raita

    How to store eggplant curry

    Refrigerate any leftovers. They will be good for 3 to 4 days. To reheat simply microwave or reheat on the stovetop in a small pan.

    Pro Tips

    • Baby eggplants are readily available at Indian grocery stores. Make sure to pick firm eggplants that have green and fresh stems. Also, try to pick eggplants that are of similar sizes.
    • Baby eggplants I use are about 2 inches long and 1.5 inches 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 seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat.

    FAQ's

    What is a good substitute for Baby Eggplant?
    If you cannot find the small baby eggplant, you can also use the Japanese purple eggplant. Simply cut them into 2-inch pieces and make a cross slit going halfway through

    Can I double this recipe?
    You can easily double this recipe. The pressure cooking time will still be the same. It will just take a longer time for the Instant Pot to come to pressure

    Love Indian curries? Check out my collection of 40 Instant Pot Curries

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    baingan masala served with roti
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    4.69 from 48 votes

    Instant Pot Baingan Masala

    Stuffed baby eggplant cooked in Instant Pot with the authentic gravy made with onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 102kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 8 small baby eggplants
    • 1 medium onion, finely diced
    • 1 teaspoon ginger, grated
    • 1 teaspoon garlic, minced
    • 1 teaspoon red chili powder
    • ¼ teaspoon turmeric powder
    • 1 teaspoon garam masala
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • 1 tablespoon fresh grated coconut
    • 1 teaspoon jaggery
    • 1 teaspoon kosher salt
    • 1 tablespoon oil
    • ½ teaspoon mustard seeds
    • ½ cup water
    • ¼ cup cilantro finely chopped for 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.
    • Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl. Mix all the ingredients well and stuff them in the eggplants.
    • Turn the instant pot to Saute mode and heat the 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 water. 
    • Close the lid with the pressure value set to sealing. Set for Pressure Cook for 4 minutes on low pressure followed by a quick pressure release. Garnish with cilantro.

    Video

    Notes

    Notes:
    • The eggplants I used were about 2 inches long and 1.5 inches 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 seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat. 
     

    Nutrition

    Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 439mg | Fiber: 6g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    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.
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    1. Ashika says

      November 05, 2018 at 8:01 pm

      I am new IP user, I wanted stuffed okra recipe. Archana can you please provide me detailed recipe for stuffed masala okra.

      Reply
      • Archana says

        November 05, 2018 at 10:45 pm

        Hi Ashika! I like to cook okra on stove top. Here is my fav recipe - https://ministryofcurry.com/stuffed-okra/

        Reply
    2. Sweta Agrawal says

      November 28, 2018 at 8:37 am

      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.5 stars

      Reply
      • Archana says

        November 29, 2018 at 9:26 pm

        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

        Reply
        • Sweta says

          November 30, 2018 at 10:46 am

          Thanks for replying!! the eggplants that I were about the same size as you. I will try 4 mins on high instead.

          Reply
    3. Jincy says

      January 16, 2019 at 8:35 pm

      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!!!5 stars

      Reply
      • Archana says

        January 16, 2019 at 10:50 pm

        Thank you for the lovely feedback!

        Reply
    4. Richal Pate says

      March 26, 2019 at 6:34 pm

      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 .

      Reply
      • Archana says

        March 26, 2019 at 6:36 pm

        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.

        Reply
    5. Kuki Amin says

      April 24, 2019 at 6:48 pm

      Loved this recipe! Could you please make Gujarati eggplant and potatoes shak!

      Reply
      • Archana says

        April 28, 2019 at 9:42 am

        Yes! I love eggplant and potato Shak too

        Reply
    6. MichelleK says

      September 27, 2019 at 7:04 am

      My friend and I made this together and she started chopping the eggplants. We reduced the cook time to 2 minutes because of this. We’re following the whole30 (amongst other things no grains, sugar and dairy) right now, so left out the sugar and served this with riced cauliflower (fried in oil, with lime juice and coconut milk). It was delicious!4 stars

      Reply
    7. Susan Horvath says

      May 08, 2020 at 1:30 pm

      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.5 stars

      Reply
      • Archana says

        May 08, 2020 at 4:54 pm

        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

        Reply
    8. Eva says

      July 26, 2020 at 1:32 pm

      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!5 stars

      Reply
    9. Monika says

      October 07, 2020 at 4:17 pm

      Thanks a lot for the Super easy , quick to make and delicious recipe.5 stars

      Reply
    10. Aparna Champet says

      November 08, 2020 at 6:18 pm

      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?

      Reply
      • Archana says

        November 10, 2020 at 10:21 am

        Increase the water to 1 cup 🙂

        Reply
    11. Meg says

      January 28, 2022 at 9:18 pm

      Delicious! Made for a nice quick veggie dinner during the work week. I would add make sure you have something on the side since it is pretty light, we did some coconut rice and samosa. Even my extremely picky parents who were visiting enjoyed this one!5 stars

      Reply
      • Archana says

        January 29, 2022 at 12:08 pm

        So happy to hear that your parents enjoyed this too!

        Reply
    12. Darina says

      December 16, 2022 at 3:38 pm

      Archana ,
      Thank you for all your wonderful recipes, we have enjoyed so many of them.
      Just made this today with my husband ,it was so delicious, very quick to make and easy to follow directions.
      It was the first time we had bought baby eggplant and I was unsure how I was going to cook them.
      Highly recommend it .
      I did accidentally pressure cook on high for the four minutes. It still was excellent.
      Thank you .
      Happy holidays5 stars

      Reply
      • Archana says

        December 16, 2022 at 7:42 pm

        Thank you!!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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