2cupsfully peeled sweet potato cut into 1" pieces, sub potatoes for an alternative
4cupsroughly peeled eggplant cut into 1" pieces
½tomato cut into 1" pieces
1teaspoonfresh ginger
1teaspoonfresh garlic
1teaspoondry coriander powder
1teaspoonsugar (optional)
¼teaspoonturmeric (fresh or powder)
½teaspoonmustard seeds
pinchhing/asafoetida
2ozwater
salt
oil (peanut preferred)
red chili powder
cilantro for garnishment
Instructions
TRADITIONAL PRESSURE COOKER
Prep the eggplant by peeling half of the outer layer and cutting into 1" cubes.
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).
Heat oil in a traditional pressure cooker.
Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about ½ teaspoon).
Immediately add sweet potato, eggplant, water, and tomatoes.
Add remaining of the ingredients and then mix the contents.
Close the lid and allow three whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
Open the lid, garnish with cilantro, and serve.
INSTANT POT
Prep the eggplant by peeling half of the outer layer and cutting into 1" cubes.
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).
Turn Instant Pot (IP) on saute mode.
Once the mode says HOT add oil and mustard seeds. Let the seeds pop. Add a pinch of hing (about ½ teaspoon) after the seeds stop to pop.
Immediately add sweet potato, eggplant, water, and tomatoes. Then add the remaining ingredients.
Mix the contents and close the lid. Keep the vent on sealed and put IP on manual, high pressure, 3 minute mode. Allow the IP to cool completely before opening.
Garnish with cilantro and serve.
Notes
Substitute potato for sweet potato.
Add pigeon peas, english peas, chauri (hurl peas), etc to the mix.