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Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves: 3 servings
Stuffing Masala Ingredients
1 tablespoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 tablespoons cashews or peanuts, chopped
2-3 tablespoons chickpea flour
1-1 1/2" (chopped) ginger
2 tablespoons coconut shreds
1 chopped hot green chile
2 chopped garlic cloves
1 pinch cinnamon
½ teaspoon cardamom, ground
½ teaspoon turmeric
1/3-½ teaspoon cayenne
½-¾ teaspoon salt
½ teaspoon vegan sweetener
Water, as necessary
1 teaspoon lemon or lime juice
Curry Ingredients
1 cup water
4-6 baby eggplants
Garnish With
Garam Masala
Coconut
Cilantro
Method
1. Add mustard seeds, cumin and coriander into a pressure cooker pot.
2. Select the saute/brown setting on the pressure pot and cook until the coriander seeds starts to change color, for about 2 minutes.
3. Stir in the chickpea flour into the pressure cooker pot until completely combined.
4. Saute for 1 minute before adding the coconut and chopped peanuts and cashews.
5. Stir to combine and cook until fragrant for 1-2 minutes.
6. Set mixture aside to cool for 1 minute before transferring into a small food processor or small high speed electric blender.
7. Blend until a coarse consistency is reached.
8. Add the ground spices, lemon or lime, chile, garlic and the ginger into the blender and process until a coarse consistency is reached.
TIP: Make sure you use a small food processor or blender, and add 1 teaspoon water as you blend until the mixture sticks easily.
9. Cut the eggplants crosswise, about half way into each eggplant.
NOTE: Do not cut the eggplants through.
10. Fill up each eggplant cross-cut with the stuffing mixture from the blender.
11. Transfer filled eggplants into the pressure cooker and add 1/4 tsp salt and 1 cup water.
12. Add the cooked chickpeas into the pressure cooker.
13. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
14. Cook for 3-5 minutes on high pressure.
15. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
16. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
17. Serve garnished with garam masala, cilantro and coconut.
18. Serve over rice or flatbread.
