This Baingan Bharta Instant Pot recipe is adapted from my stove-top version of baingan bharta. The traditional way to cook this recipe is to cook the whole eggplant over charcoal or direct fire. Given the mess it creates with the charred eggplant on open fire aka my indoor stovetop burners, I cook this over the grill in the summers or in the oven. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Last summer, while my mom was with me, we experimented with quite a lot of dishes using eggplant. Baingan bharta was one of those. And although it is not as ‘instant’ as we would like, we were happy to see the flavors not being compromised. It tasted very similar to the oven-broiled eggplant that is then cooked on the stovetop. To get the smokey flavors sauté the sliced eggplant 3-6 discs at a time just as they start becoming lightly charred. It took me about 30 minutes to char and partially cook 2 medium eggplants. Once the eggplant sliced are charred, the remaining recipe is really easy.
Variations for Baingan Bharta Instant Pot recipe:
add mustard seeds instead of cumin or skip them altogetheradd or skip green chiliestomatoes and scallions for garnish are optional
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ 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.
