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Baingan bharta is a smoky Indian mashed eggplant curry traditionally grilled for depth of flavor, but this one-pot pressure cooker version delivers the same taste in a fraction of the time and effort.
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Peel the eggplants and chop them into chunks. Set aside.
Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they turn brown, add the onion and stir-fry for 6-7 minutes, or until it starts to brown.
Add garlic, ginger, spices, stir-fry for 30 seconds, then add tomatoes. Cook for 4-5 minutes, or until the tomatoes begin to break down.
Add the eggplant and water, mix well.
Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
Garnish with cilantro and serve.
Written automatically by CookOS, not by the creator.
Store cooled baingan bharta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if it has thickened.
pressure cooker
Written automatically by CookOS, not by the creator.
The recipe calls for peeling, which removes bitterness and gives a smoother mash. You can leave skin on for more texture, but peel any tough or dark spots.
Yes. After adding eggplant and water, cover and simmer on medium heat for 15–20 minutes until eggplant is very soft, then mash and sauté as directed.
The recipe uses ½ teaspoon cayenne as a starting point. Reduce it to ¼ teaspoon for mild heat, or increase to ¾–1 teaspoon for more kick. Adjust before cooking.
Pair with rice, naan, roti, or flatbread. It works as a side vegetable curry or a light main dish.
Yes. Cool completely and refrigerate up to 4 days. Reheat gently on the stovetop with a splash of water, or microwave in a covered bowl.
