This is your go-to dinner if you've got a busy schedule and a budget. It only takes 20 minutes or less.

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• Prep:20 mins

• Cook:10 mins

• Total:30 mins

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Ingredients

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• 4-6 small Indian eggplant- washed and stems removed

• 4 baby potatoes (white or red)-peeled and washed

• 1 large onion finely diced

• ½ cup lilva (flat bean or pigeon peas-fresh or frozen)- found in any indian store freezer

• ½ bunch cilantro chopped- set aside 2 tablespoons for garnish

• 2 tablespoons green chili paste

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• ½ tablespoon garam masala

• 1 tablespoon salt (or per taste)

• 1 tablespoon sugar

• 1 teaspoon hing (asafoetida)

• ½ tablespoon urder (turmeric powder)

• 1 tablespoon jeeru powder (cumin powder)

• 1 tablespoon dhana powder (coriander seed powder)

• 1 tablespoon red chili powder

• 3 tablespoons oil – split into 2 tb and 1 tb to use separately

• ½ cup water

• Crushed Peanuts (Optional)

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Directions

In a large bowl, make the stuffing by mixing together: onion, cilantro, peanuts (optional)  chili paste, ginger, garlic, garam masala, salt, sugar, turmeric, cumin powder, red chili powder, coriander powder and 1 tablespoon of oil-mix well to incorporate all ingredients

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1. Set aside stuffing

2. Cut two slits across the top of each eggplant to form an “X” and set aside

3. Cut two slits across the top of each potato to form an “X” as well

4. Using your hands, carefully stuff the eggplant with the stuffing mix- you will have extra stuffing left

5. You can try to stuff the potatoes as well but they may break apart-we did not stuff ours

6. Set aside the stuffed eggplant and potatoes and leftover stuffing mixture

7. Turn on InstantPot to SAUTE mode or use a pan.

8. Add 2 tablespoons oil and allow to heat- the oil will thin out and disperse to the edges

9. Add hing (asafoetida) and allow to cook for 30 seconds

10. Add the stuffing mix to the bottom of the pot to create a thin layer-keep some aside to add on top of the potatoes

11. Add ½ cup water and mix

12. Place your eggplant and potatoes in the pot on top of the stuffing mix-they should all fit in one layer

13. Add the remaining stuffing mix on top of each potato to flavor them

14. Turn vent on the lid to CLOSE VENT to prevent steam from escaping

15. Press CANCEL/OFF button on InstantPot to or Stove turn off

16. Set pot to MANUAL mode

17. Set to HIGH PRESSURE

18. Set timer to 5 minutes

19. Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM

20. Press CANCEL/OFF button on InstantPot to turn off or Turn off the Stove

21. Open the lid, serve and garnish with cilantro