Last Updated on 2 months by Neha Deshmukh

Instant Pot Tuvar & Eggplant Recipe – Authentic Indian Curry

Introduction

Okay, friends, let’s talk comfort food! This Instant Pot Tuvar & Eggplant curry is a hug in a bowl. It’s one of those recipes that just feels like home. I first made this when I was craving something my grandmother used to make, but needed a quicker weeknight version. The Instant Pot is a lifesaver for that! It delivers all the rich, authentic flavors in a fraction of the time. Get ready for a delicious, easy, and satisfying meal.

Why You’ll Love This Recipe

This isn’t just another curry; it’s a flavor explosion! Here’s why you’ll fall in love:

• Quick & Easy: The Instant Pot cuts down cooking time dramatically.
• Authentic Taste: We’re using traditional ingredients and techniques.
• Healthy & Nutritious: Packed with protein and veggies.
• Versatile: Easily adaptable to your spice preference and dietary needs.
• Comforting: Seriously, this curry is pure comfort.

Ingredients

Here’s what you’ll need to create this magic:

• 2 Tbsp avocado oil (approx. 30ml)
• ¾ cup fresh tuvar seeds (approx. 150g)
• 2 cups chopped eggplant (approx. 250g)
• 6 stalks Fresh green garlic, chopped
• ½ tsp ginger paste (approx. 2.5ml)
• 1 green chili, finely chopped
• ½ tsp turmeric powder (approx. 2.5ml)
• ½ tsp Kashmiri chili powder (approx. 2.5ml)
• 2 tsp dhana jeeru (coriander-cumin powder) (approx. 10ml)
• Salt to taste
• 2 Tbsp Cilantro, chopped (for garnish)
• 1 tsp cumin seeds (approx. 5ml)
• ⅛ tsp hing (asafoetida) (a tiny pinch!)

Ingredient Notes

Let’s chat about some key ingredients and how to get the best results:

Tuvar Dal (Split Pigeon Peas) – Regional Variations & Benefits

Tuvar dal is the star of the show! It’s a staple in Maharashtrian and Gujarati cuisine, and for good reason. It’s packed with protein and fiber, making it super satisfying. You can find it at most Indian grocery stores. Sometimes it’s called toor dal – they’re the same thing!

Eggplant – Choosing the Right Variety

I prefer using Indian eggplant (brinjal) for this recipe, as it has a slightly sweeter flavor and holds its shape well. But any variety will work – just adjust cooking time slightly if needed. Globe eggplants are readily available, but can be a bit more spongy.

Avocado Oil – A Healthy Fat Option

Avocado oil has a high smoke point, making it perfect for sautéing. Plus, it adds a subtle richness. You can substitute with any neutral oil like sunflower or canola oil if you don’t have avocado oil.

Green Garlic – Seasonal Flavor & Substitutions

Green garlic is a game-changer! It has a milder, fresher flavor than mature garlic. If you can’t find it, use 3-4 cloves of regular garlic, minced. It won’t be quite the same, but still delicious.

Kashmiri Chili Powder – Color and Mild Heat

Kashmiri chili powder is all about the color! It gives the curry a beautiful vibrant red hue without a ton of heat. If you want a spicier curry, add a pinch of regular chili powder.

Hing (Asafoetida) – The Umami Secret

Don’t skip the hing! It adds a unique savory, umami flavor that’s essential in Indian cooking. A little goes a long way – seriously, just a pinch. It can be found in Indian grocery stores, often in powdered form.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Once the oil is shimmering, add the cumin seeds and hing. Let them sizzle for about 10 seconds – you’ll smell that amazing aroma!
2. Bloom the Spices: Add the turmeric, ginger paste, chopped green garlic, and chili powder. Sauté for another 20 seconds, stirring constantly, until fragrant. This “blooming” process really wakes up the flavors.
3. Add the Good Stuff: Stir in the tuvar dal, chopped eggplant, and salt. Add about ⅓ cup of water (60ml) and deglaze the pot thoroughly, scraping up any browned bits from the bottom. This prevents the “burn” notice!
4. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 9 minutes.
5. Quick Release & Garnish: Once the cooking time is up, do a quick pressure release. Carefully open the lid and garnish with fresh cilantro. Serve warm!

Expert Tips

• Don’t overcrowd the pot: This ensures even cooking.
• Deglazing is key: Seriously, don’t skip this step!
• Adjust salt to taste: Everyone’s palate is different.
• Fresh is best: Whenever possible, use fresh ingredients for the most vibrant flavor.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your hing (asafoetida) to ensure it doesn’t contain any hidden animal products.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chili.

One-Pot Variation (Stovetop)

No Instant Pot? No problem! You can make this on the stovetop. Sauté the aromatics as described, then add the dal, eggplant, and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the dal is tender.

Festival Adaptation (Diwali/Navratri)

During festivals, my family loves to add a handful of chopped spinach or methi (fenugreek leaves) during the last few minutes of cooking for an extra nutritional boost.

Serving Suggestions

This Tuvar & Eggplant curry is amazing with:

• Steaming hot rice (basmati is my favorite!)
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers will keep in the refrigerator for up to 3 days. Store in an airtight container. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

What is Tuvar Dal and where can I find it?

Tuvar dal, also known as toor dal, is a split pigeon pea lentil. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Can I use dried eggplant instead of fresh?

You can, but you’ll need to soak the dried eggplant in warm water for at least 30 minutes before using it. Fresh eggplant is preferred for texture and flavor.

What can I substitute for Hing (Asafoetida)?

Hing is unique, but if you absolutely can’t find it, you can try a pinch of garlic powder or onion powder. It won’t be the same, but it will add some savory depth.

How can I adjust the heat level of this curry?

Adjust the amount of green chili and/or add a pinch of cayenne pepper for more heat. Remove the seeds from the green chili for a milder flavor.

How long does this curry keep in the refrigerator?

This curry will keep in the refrigerator for up to 3 days in an airtight container.