Instant Pot Undhiyu
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
507 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Undhiyu
Description
This Undhiyu recipe starts by preparing baby eggplants that are slit without cutting through the stem, then stuffed with a blend of lightly roasted shredded coconut, ground peanuts, coriander and Kashmiri red chili powders, and salt. The stuffed eggplants are layered atop a mixture of cubed potatoes, sweet potatoes, Indian flat beans, and diced yam, which are combined with fragrant spices such as turmeric, cumin, carom seeds, and aromatics like green chili, ginger, and garlic.
The cooking in the Instant Pot involves sautéing spices in oil to release their aromas, adding the vegetable mixture without stirring the eggplants after they are layered on top, allowing them to steam and cook evenly. The inclusion of muthia, pre-cooked spiced dumplings, adds texture and body to the dish. The flavors meld into a warm, mildly spicy medley with tender vegetables and richly flavored stuffed eggplants.
Undhiyu is typically garnished with chopped coriander leaves and served as a hearty side or main dish, especially in Gujarati cuisine. It provides a diverse blend of seasonal vegetables with fragrant spices, suited for family meals or festive occasions.
Ingredients
- 8 eggplant baby
- 1 medium Idaho potato ,peeled and cubed
- 1 medium sweet potato optional
- 1 cup Indian flat beans /frozen surti papdi
- 1 cup Indian yam /frozen ratalu, diced, violet variety
- ½ cup Indian flat beans /frozen surti papdi lilva, shelled
Eggplant Stuffing Ingredients:
- 1 tablespoon coconut lightly roasted, shredded, dry
- 1 tablespoon peanut ground
- 2 teaspoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon kosher salt
Remaining Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- pinch asafetida /hing
- 1 teaspoon carom seeds /ajwain
- 1 teaspoon green chili minced, hot
- 2 teaspoons ginger ,grated
- 2 teaspoons garlic ,grated
- ¼ teaspoon Turmeric ground
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon peanut ground
- 2 tablespoons coconut lightly roasted, shredded, dry
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ½ cup water
- 1 cup muthia pre-cooked
- ½ cup Coriander leaves chopped for garnish
Instructions
- Wash the baby eggplants and trim the stems to about ½ inch. Starting from the round globe end, cut the eggplants vertically, stopping before you cut into the stem. Make a second, perpendicular cut from the globe end toward the stem, again stopping before you cut into the stem.
- In a small bowl, stir together the coconut, peanuts, coriander powder, red chili powder and salt. Stuff the eggplants by spooning about 1 to 2 teaspoons of the mixture into the slits. Reserve any remaining mixture (you may not use all of it). Reserve the eggplants.
- Set Instant Pot to saute mode and heat oil. Add hing and carom seeds, cook them for a minute or until aromatic.
- Add potatoes, beans, purple yam and shelled beans. Add green chili, ginger and garlic and mix well. Add turmeric, coriander powder, cumin powder, ground peanuts, coconut, salt and sugar. Add water and layer the stuffed eggplants on top. Springkle any remaining stuffing mixture on top. Do not mix.
- Close the Instant Pot with pressure valve to sealing and cook on low pressure for 4 minutes. Press Cancel and quick release the pressure. Gently take the cooked eggplant out. Add Muthia and cilantro and mix gently. Top with reserved eggplant and enjoy hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 1842mg | 77% |
| Potassium | 2674mg | 57% |
| Fiber | 19g | 76% |
| Sugar | 15g | 30% |
| Vitamin A | 2085IU | 42% |
| Vitamin C | 194.7mg | 216% |
| Calcium | 475mg | 48% |
| Iron | 17.1mg | 95% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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