Pigeon Peas & Eggplant Curry

Pigeon Peas & Eggplant Curry, Winter special spicy garlicky curry made with either fresh or frozen pigeon peas, eggplant, potatoes and basic spices.

Course: Side Dish

Cuisine: Indian

2 tbsp Avocado/Peanut Oil
1 tsp Mustard Seeds
¼ tsp Asafetida (Hing Powder)
2 Whole Dry Red Chili
1 small Tomato, diced
2 tsp Grated Ginger
4 Cloves Garlic
½ Serrano Pepper OR 2 thai green chili OR 1 small Jalapeno
½ tsp Red Chili Powder
1 tsp Turmeric Powder (Half of it can be sub with ½ inch fresh turmeric root if available) ½ tsp with tomato + ½ tsp with other spices
4 tsp Cumin Coriander Powder
1¾ tsp Salt
1 lb Eggplant, cubed American OR Globe OR Italian eggplant
2 medium Red Potato, peeled and cubed
3 cup Frozen Pigeon Peas fresh if available
⅓ cup Finely Chopped Cilantro
¼ cup Water may be a bit more to cook tomatoes and spices

Put Instant pot on saute mode. Add in oil, once hot add in mustard seeds.
Once mustard seeds start to pop, add in asafetida. Then add in tomatoes, ginger, garlic, chili with ¼ tsp of salt and ½ tsp of turmeric powder (OR shredded fresh turmeric root if available.
Once tomatoes are fully cooked and mushy, add in rest of the dry spices along with 1½ tsp of salt. Mix well, if spice mix start to burn/stick to the bottom of the pot add in ¼ cup of water. Mix well and cook for few seconds.
Add in thawed Pigeon Peas. Mix well. Then add in cubed eggpalnt and potatoes. Mix well.
Add in ¼ cup of water, mix well, close the lid and seal. Cook on high pressure for 5 minutes. Once time goes off, let the pressure release naturally all the way.
Once IP valve is released, open the lid, add in freshly chopped cilantro. Mix well. If the curry feels too runny, you can cook the water out while keeping IP on saute mode. Serve it with plain khichdi, kadhi, achar and papad! Or simply enjoy with bhakhri/roti/paratha!