This recipe was submitted by one of our readers, just like you.
Eggplant With Sweet Potato | Traditional And Instant Pot Edition
Eggplant With Sweet Potato Traditional And Instant Pot Edition
"“Eggplant is the king of all vegetables, that’s why it has a crown on its head.” – My Grandma Years ago, that is what she said to me when I asked her “why do we eat eggplant every day?”. I remind her of it often ’til this day and she chuckles at the mere fact that I remember her saying it. Memories are great, aren’t they? Eggplant is one of my favorite vegetables! For this dish, I took a Gujarati favorite (rangan nu saak) and added sweet potatoes to it. You can have many variations to this dish, but the form of making it are mostly the same. "
NotesSubstitute potato for sweet potato.
-Add pigeon peas, English peas, chauri (hurl peas), etc to the mix.
-I use olive oil when cooking with this recipe.
-Feel free to add crushed peanuts, if you like some crunch.
-Enjoy with roti, naan, rice, puri, daal + rice
Serves2
Preparation Time5 min
Chilling Time5 min
Cooking Time7 min
Cooking MethodPressure Cooker
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)
Read NextFoolproof Pumpkin Pie
