Eggplant Sweet Potato Curry

 Traditionally eggplant and potato curry is common in Indian households. In an attempt to make a healthy version, I replaced the potato with sweet potato. I have to go through few trials and errors until I settled with this particular recipe I am about to share.

Ingredients:
1. Eggplant- 1 Large
2. Sweet Potato - 1 Large
3. White Onion - 1/2 Medium
4. Garlic - 4/5 Cloves
5. Ginger- 1 inch
6. Baigan Bharata Masala - 1 TBSP
7. Oil - 1 TBSP
8. Cumin Seeds- 2 TSP
9. Muster Seeds- 2 TSP
10. Turmeric Powder- 2 TSP
11. Red Chili Powder- 1 TBSP
12. Curry Leaves- 7/8
13. Water  or Vegetable Broth - 1 Cup
14. Cilantro- Handful to garnish

Method:
1. Wash all veggies. Peel the sweet potato. Since cooking make all the veggies turn mushy, chop veggies in rather large pieces.

2. Start instant pot in sauté mode for 5 min. Add oil, muster seeds and cumin seeds. Once the seeds start to sputter add curry leaves and turmeric powder.

3. Add chopped onion and stir until those turn translucent. Add minced garlic and shredded ginger. Let those cook for another 2-3 min.

4.Time to add chopped sweet potato and eggplant along with red chili powder, bhaigan bharta masala,  water or vegetable broth and salt. Sweet potato brings in sweetness. So the spices levels I mentioned will make this a sweet and spicy curry in true sense.

5. Set the vent in closed position and close the lid. Set the Pressure cooker mode for 3 min. Once the timer is off, let it cool down naturally; about 10-12 min. Open the lid and you have a ready to serve curry. Serve it topping with fresh cilantro.