1large eggplantpeeled and cubed into small about half an inch cubes
1/2cup125 ml of coconut milk or water if you don't like coconut
1/3cup48.33 g peas
1/4bunch of cilantrodiced
Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili, and a good pinch of salt. Cook for 3 minutes.
Add all the ground spices and mix well. Then add the tomato and allow it to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for an additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Remove from heat.
Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.
Store the cooled leftovers in the fridge for up to 3 days.