Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Prepare Tempering Mixture

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

4. 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.

5. 5.Add Tempering to Yogurt

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

6. 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.

7. 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.