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  • Eggplant with Sweet Potato

    1 vote
    Eggplant with Sweet Potato
    Prep: 5 min Cook: 7 min Servings: 2
    by thecurrymommy
    94 recipes
    >
    “Eggplant is the king of all vegetables, that’s why it has a crown on its head.”

    Ingredients

    • 2 cups fully peeled sweet potato cut into 1″ pieces
    • 4 cups roughly peeled eggplant cut into 1″ pieces
    • 1/2 tomato cut into 1″ pieces
    • 1 tsp fresh ginger
    • 1 tsp fresh garlic
    • 1 tsp dry coriander powder
    • 1 tsp sugar (optional)
    • 1/4 tsp turmeric (fresh or powder)
    • 1/2 tsp mustard seeds
    • pinch hing/asafoetida
    • 2 oz water
    • salt
    • oil
    • red chili powder (optional)
    • cilantro for garnishment

    Directions

    1. Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.
    2. Prep the sweet potato by fully peeling the outer layer and cutting into 1″ cubes (you can do larger or smaller based on personal preference).
    3. Heat oil in a traditional pressure cooker.
    4. Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about 1/2 teaspoon).
    5. Immediately add sweet potato, eggplant, water, and tomatoes.
    6. Add the remaining ingredients and then mix the contents.
    7. Close the lid and allow two whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
    8. Open the lid, garnish with cilantro, and serve.

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