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4.9 from 51 votes

Instant Pot Undhiyu

Mixed vegetable casserole with a medley of veggies likes, purple yam, sweet and regular potatoes, green beans, eggplants cooked in earthy spices, ginger and chilies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 507 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 8 baby eggplants
  • 1 medium Idaho potato ,peeled and cubed
  • 1 medium sweet potato optional
  • 1 cup Indian flat beans /frozen surti papdi
  • 1 cup diced violet Indian yam /frozen ratalu
  • ½ cup shelled indian flat beans /frozen surti papdi lilva
Eggplant Stuffing Ingredients:
  • 1 tablespoon shredded dry coconut ,lightly roasted
  • 1 tablespoon ground peanuts
  • 2 teaspoons coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon kosher salt
Remaining Ingredients
  • ¼ cup oil
  • pinch asafetida /hing
  • 1 teaspoon carom seeds /ajwain
  • 1 teaspoon hot green chilies ,minced
  • 2 teaspoons ginger ,grated
  • 2 teaspoons garlic ,grated
  • ¼ teaspoon Turmeric Ground
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon ground peanuts
  • 2 tablespoons shredded dry coconut lightly roasted
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • ½ cup water
  • 1 cup pre-cooked muthia
  • ½ cup Coriander leaves chopped for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Set Instant Pot to saute mode and heat oil. Add hing and carom seeds, cook them for a minute or until aromatic.
  4. 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.
  5. 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

Calories 507kcal (25%) Carbohydrates 73g (24%) Protein 19g (38%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 1842mg (77%) Potassium 2674mg (76%) Fiber 19g (76%) Sugar 15g (30%) Vitamin A 2085IU (42%) Vitamin C 194.7mg (216%) Calcium 475mg (48%) Iron 17.1mg (95%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 507

% 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.