The underrated vegan, and gluten-free Indian Eggplant and Potato curry or Baigan Aloo, is not only easy to make in Instant Pot but it is also very healthy with all the minerals, vitamins including calcium and iron and also antioxidants to fight off the carcinogens. Let us learn how to make vegan and gluten-free Eggplant and Potato curry or Baigan Aloo in an Instant Pot. It's easy and it's done in no time with the ingredients at home.
For the full recipe click here.
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Ingredients-
Eggplant- 1 large, cut into large chunks (2 cups)
Potato- 1 large cut up (1 cup)
Tomato- 2 chopped
Green chilies- as per taste
Onions- 1 small sliced
Garlic- 1 tsp chopped
Turmeric- 1/2 tsp
Paprika powder- 1/2 tsp
Methi seeds - 1/2 tsp
Whole Red chili- 2
Salt- to taste
Oil- 2 tbsp
Water- 1/4 cup
Green coriander- for garnish
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