Spiced Eggplant With Cashews

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Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 3


2 tablespoons cashews
½ teaspoon mustard seeds
½ teaspoon turmeric
1 hot green Chile, chopped
½ teaspoon cardamom, ground
1 ½ ginger, chopped
2 tablespoons coconut shreds
2 garlic cloves, chopped
½ teaspoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons chickpea flour
Water as needed
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon raw sugar
½ teaspoon cayenne

For Curry:

6 baby eggplants
1 cup water
Fresh cilantro, garam masala, and coconut for garnish


1. Set your instant pot to the sautė mode, add the mustard, coriander
and cumin seeds and brown for 2-minutes. Add the chickpea flour
and mix for a minute.

2. Add in nuts and coconut and mix well. Allow to cool and transfer
to a food processor and process to coarsely grind. Add in the
garlic, Chile, lime, ginger and remaining ground spices; pulse until
you get a coarse mixture, add a teaspoon of water.

3. Make cross cuts on the eggplants and fill the cross cuts with the
stuffing. Place the eggplants into your instant pot. Add a cup of
water and some salt, along with a cup of cooked beans. Set to
Manual setting for 5-minutes cook time.

4. When the cook time is completed, release the pressure naturally for
10-minutes. Garnish with fresh, chopped cilantro, coconut, garam
masala, and serve with rice or flatbread. Serve warm.

Nutrition: Calories: 783 Fat: 21.6g Carbs: 144.7g Protein: 20.9g