Instant Pot Arrowroot and Eggplant Curry.

Let me just appreciate my SIL Pesh first, who took the time to bring my instant pot to me in Kampala, it is a life saver and I am on a roll learning to cook all sorts of meals with it. I have no idea why I was not using it as much back home.

Today’s meal is an interesting mix and do not worry, it can be made on the stove top too. Arrow root is a favourite from back home and eggplants too, so why not make them into a delicious curry? Yummy and filling enough for a meatless Monday recipe. Let’s get started.

Ingredients: I large arrowroot, chopped into medium cubes, two chopped eggplants, one chopped onion, I bunch coriander stalks and leaves, 2 grated tomatoes, and 1 tbsp ginger garlic paste. Spices used: I tsp of cumin seeds, 1/4 tp turmeric,1 tsp dhania jeera powder, 1 tbsp Curry powder and salt and pepper to taste. Also a dollop of natural yoghurt to garnish.
With your instant pot on sauté setting, add your tbsp of oil and cumin seeds.
Add your onion and garlic ginger, let it cook a bit then add the coriander stalks (nothing goes to waste), tomatoes, tomato puree and spices. Mix well.
Then add your eggplant and arrow root.
Mix well and add water, not more than a cup and a half; just enough to cover the vegetables. Cancel the sauté function. Cover and cook on pressure cook setting for 3 min on high pressure. Yes, 3 minutes only
Let the instant pot release pressure naturally for 5 minutes then do a quick pressure release. Uncover once the pressure is down, add a squeeze of lemon juice and garnish with the coriander leaves. Serve immediately while still hot.
Serve with a dollop of fresh natural yoghurt which also helps temper the spice for the kids.
You can serve the curry on it’s own, with steamed rice or a simple flatbread which is best to scoop the sauce with right?

As I always say, this dish tastes as good as it looks, and if you do not believe me you will just have to try it to prove me wrong, right?