📝 About This Recipe
Experience the soul-warming flavors of North India with this modern take on a rustic classic. Traditionally roasted over open flames, this version utilizes the Instant Pot to achieve a buttery, melt-in-your-mouth texture infused with a deep, smoky 'dhungar' aroma. It is a vibrant medley of charred eggplant, tangy tomatoes, and aromatic spices that delivers a punch of umami in every bite.
🥗 Ingredients
The Eggplant Roast
- 2 pieces Large Globe Eggplant (approx. 1.5 lbs total, skin pricked with a fork)
- 4 pieces Garlic Cloves (peeled and left whole to be stuffed into eggplant)
- 1 tablespoon Vegetable Oil (for coating the eggplant)
- 1/2 cup Water (for the bottom of the pressure cooker)
The Masala Base
- 2 tablespoons Ghee or Mustard Oil (mustard oil provides an authentic pungent kick)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 medium Roma Tomatoes (finely diced)
- 1/2 cup Green Peas (frozen or fresh)
Spices and Finishing
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Salt (or to taste)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 piece Lump of Charcoal (optional, for the dhungar smoking method)
👨🍳 Instructions
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1
Prepare the eggplant by making 4 deep slits around each fruit. Stuff the whole garlic cloves into these slits and rub the exterior of the eggplants with a little vegetable oil.
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2
Pour 1/2 cup of water into the Instant Pot inner pot. Place a trivet inside and set the eggplants on top of the trivet.
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3
Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' (High) for 5 minutes. Once the timer ends, allow for a 10-minute natural pressure release before venting the remaining steam.
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4
Carefully remove the eggplants. The skins should be shriveled and the flesh very soft. Let them cool for a few minutes, then peel away the skin and discard the stems.
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5
Place the cooked eggplant flesh (and the now-soft garlic) in a bowl and mash thoroughly with a fork or potato masher until semi-smooth but still slightly chunky.
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6
Clean and dry the Instant Pot inner pot. Select the 'Saute' function and add the ghee or mustard oil. If using mustard oil, heat until it just begins to smoke, then turn off and let it cool slightly before proceeding.
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7
Add cumin seeds to the hot oil. When they sizzle, add the finely chopped onions and sauté for 4-5 minutes until they turn a light golden brown.
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8
Stir in the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
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9
Add the diced tomatoes and salt. Cook for 3-4 minutes, mashing the tomatoes with your spatula until they soften and the oil begins to separate from the sides.
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10
Add the turmeric, red chili powder, and coriander powder. Stir quickly to toast the spices for 30 seconds, then add the green peas and a splash of water to prevent burning.
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11
Incorporate the mashed eggplant into the masala. Mix well and sauté for 3-5 minutes on the 'Saute' (Low) setting, allowing the flavors to meld and any excess moisture to evaporate.
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12
Turn off the Instant Pot. Stir in the garam masala and half of the chopped cilantro.
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13
Optional Smoking Step: Heat a small piece of charcoal over a gas flame until red hot. Place a small metal bowl or foil cup in the center of the bharta, put the hot charcoal inside, and pour a teaspoon of ghee over it. Immediately cover the pot with the lid and let it sit for 3-5 minutes to infuse a smoky flavor.
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14
Remove the charcoal bowl, give the bharta a final stir, and garnish with the remaining fresh cilantro.
💡 Chef's Tips
Choose eggplants that are light for their size; heavy eggplants often contain too many bitter seeds. If you miss the charred skin flavor, you can char the eggplant over a gas flame for 2 minutes before pressure cooking it. Don't skimp on the onions; they provide the essential sweetness that balances the smoky and spicy notes. If the bharta looks too dry, add a tablespoon of butter or extra ghee at the end for a silky restaurant-style finish. Always use 'Kashmiri' chili powder if possible; it provides the iconic red color without making the dish overwhelmingly spicy.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or charred Tandoori Roti. Pair with a side of cold, cucumber-mint Raita to balance the heat. Excellent when served alongside Jeera Rice (Cumin Rice) and a simple yellow Daal. Accompany with sliced red onions soaked in lemon juice and a pinch of chaat masala. Enjoy with a tall glass of salty Lassi to complete the traditional Punjabi experience.