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5 from 3 votes

Instant Pot Bharwan Baingan

Instant Pot Bharwan Baingan recipe is a one-pot healthy vegan recipe that is packed with Indian flavors, baby eggplants, staple spices, cilantro, and coconut.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories 239kcal
Author Ruchi






  • On medium heat, dry roast chana dal, and peanuts until lightly toasted. 
  • Allow it to cool. Transfer chana dal and peanuts to a grinder. 
  • Blend or grind until powdered. Combine the rest of the ingredients in a bowl along with this lentil-peanut blend to make the bharwan masala ( spice blend). 
  • Rinse baingan/eggplants under tap water until clean. Pat dry with a towel. Using a paring knife, make a slit in each eggplant. Be careful not to cut all the way through. 
    TIP – Make a + on each eggplant. 
  • Tightly spoon the peanut-lentil blend into each baingan/eggplant. Be careful not to break the eggplant. Set aside.
  • Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil. 
  • To the hot oil, add mustard seeds. Sauté for about 30 seconds.
  • Add cumin seeds, and as it starts to crackle, add tomatoes and green chilies. Cook the tomatoes for about 3 to 4 minutes, until they’re soft and tender.
  • Add bharwan baingan ( stuffed eggplants) and the masala (spice blend) to the instant pot insert. 
  • Pour in water. Mix to combine. Turn off the ‘Saute’ button. 
  • Close the Instant Pot with its lid. Turn the venting knob to the sealing position. 
  • Now press the ‘Manual’ button. Cook on ‘Medium Pressure’ for 4 minutes. Once the Instant Pot beeps, wait for 4 minutes then do the QPR (quick pressure release).
  • As the safety pin drops down, open the lid. Stir in desiccated unsweetened coconut, jaggery, and mix until combined. 
  • Add cilantro leaves. Give it a gentle stir and serve hot. 
  • We love pairing it with warm rotis and cucumber raita. 


Cooking Tips to make the best Instant Pot Bharwan Baingan recipe
» For the bharwan baingan recipe, I usually buy small round eggplants. These fresh eggplants are young and do not have a bitter taste. Also, the seeds in these baingan/eggplants are soft and barely visible. 
» If the eggplant in the batch that you just bought has brown seeds, I would suggest scooping some of the seeds out with a spoon for even cooking. 
» There are long baby eggplants also available in the market. They will require an immediate QPR (quick pressure release). 
» If you have some medium-sized baingan/eggplants, that will require longer cooking time. Cook on 'low pressure' for 5 minutes and then do the QPR. 
» If the eggplants are still undercooked after cooking for 4 minutes, press the saute mode on. Cover the Instant pot with a glass lid and cook the eggplants for 3-4 minutes or until the eggplants are soft and tender. 
» To avoid the 'BURN' message, three tablespoons of water is added to the baingan. 
» If you want dry Bharwan baingan, then reduce the quantity of water to 2 tablespoons. 
» To add a citrus touch, put a few drops of lemon juice to the finished dish. 
Now for some Faq's
» Can you use regular oil for stuffing this bharwan baingan?
You sure can! But, I would like to add that mustard oil is the key element in this recipe. It adds a nice flavor to these eggplants.
During cooking, the strong flavor profile of mustard oil will settle down, and you will not have that bitter aftertaste.
» Can you use onion and garlic in this recipe?
Of course! You can improvise this recipe to your liking. Feel free to add one medium chopped onions, 1/2 teaspoon of garlic paste, and 1/4 teaspoon of ginger paste to the recipe.
» What can you use as a substitute for peanuts?
Pumpkin seeds powder would the closest match.
» Can you use besan instead of chana dal?
Absolutely! Use 3/4 tablespoon of besan and dry roast it until it starts emitting a nutty flavor.


Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 1022mg | Fiber: 15g | Sugar: 17g | Vitamin A: 457IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 3mg