Yogurt Eggplant Curry (Dahi Baingan)

Step 1: Prepare Eggplants for Instant Pot

Wash the small eggplants thoroughly. If cooking spinach dal simultaneously in the Instant Pot, place the dal and spinach at the bottom. Then, place the washed small eggplants directly on top of the spinach layer in the Instant Pot.

Step 2: Pressure Cook Eggplants

Close the Instant Pot lid and set the valve to 'Sealing'. Select the 'Manual' (or 'Pressure Cook') setting and cook on high pressure for 8 minutes. Once cooking is complete, allow for natural pressure release until the silver pin drops.

Step 3: Prepare Tempering Mixture

In a microwave-safe bowl, add oil, cumin seeds, and mustard seeds. Microwave for 1 minute until the seeds splutter.

Step 4: Combine Yogurt Base

In a separate large bowl, combine yogurt, chopped green chili, curry leaves, grated coconut, curry powder (red chili, coriander, cumin, garlic flavor), and salt to taste. Mix well.

Step 5: Add Tempering to Yogurt

Carefully pour the hot, microwaved tempering mixture into the yogurt base. Stir to combine all ingredients.

Step 6: Add Cooked Eggplants

Once the Instant Pot has naturally released pressure, open the lid. Carefully scoop out the cooked eggplants and place them in a separate bowl. Allow them to cool down completely.

Step 7: Assemble and Serve

Once the eggplants are cool, add them to the prepared yogurt mixture. Mix gently to coat the eggplants. Taste for salt and spices and adjust accordingly. Serve with grains of your choice.

• Prepare in your free time and refrigerate; it will stay good for 4 to 5 days.

• Cool the cooked eggplants completely before adding them to the yogurt mixture to prevent curdling.

• Adjust the amount of green chili and curry powder to your spice preference.

• For a richer flavor, use full-fat yogurt.