Karnataka Saagu or kurma recipe or Mixed Vegetable South Indian Stew

Your choice of mixed vegetables in season cut into bite sized chunks.
Choice of Veggies:
1 Chayote squash
1 handful of fresh Green beans cut into bite sized pieces
2 Carrots cut into bite sized pieces
1C Peas
2-3 Tomatoes chopped
1/4 head of Cabbage red or green
1 Bell pepper
1 C Edamame or black eyed peas cooked
1 Potato, cubed
1 Sweet Potato, cubed

Optional: 1 Beetroot, 1 Onion, 4-6 cloves of garlic etc.

Add 1 C water and Set IP to Saute, as you prepare masala paste.

Masala paste:
1/3 – 1/2 C Roasted gram or dalia or roasted peanuts or any nuts or seeds of your choice like sun flower seeds, pumpkin seeds etc.
Dry Grind to a powder.
Then add
6-10 Green chilies
1 in. Organic Ginger
4-6 black pepper corns
1 clove
1 TBS Poppy seeds
Stems of 1 Bunch organic Coriander leaves
Grind to a fine paste.
Then add
1/4 – 1/3 C coconut grated or pieces or dessicated coconut
1 full bunch coriander leaves
Pulse to Grind to a coarse paste.

In Instant Pot:
Add all veggies in layers with veggies with longest cooking time first.

Add masala paste.
Set IP to Manual High Pr. For 2 mins.
Quick Pressure Release (QPR)
If all the veggies are not cooked, mix well and close lid and set it aside for 10 mins in retained heat.

Adjust salt and spices as desired. Play around with the ingredients for the masala paste, omit what you dont have and add any flavoring agents you like.

Serve with rotis, chapatis, pita, tortilla or with brown rice.

Enjoy. This dish is our family favorite and we make it every week.

Spicy Eggplant & Potatoes

No oil, One Pot Method of making a side of veggies in the Instant Pot.

Layer in an Instant Pot in the order mentioned below:

1/4 C water,
1/2 a large Red onion cut into thin long strips,
2 Potatoes Cubed,
1 Big Italian Eggplant cubed

IP Setting: High Pr., STEAM & More for 0 min. QPR (Quick Pr Release).

Sprinkle masala – 2tsp Coriander Powder, 2tsp Cumin powder, 1 tsp Red chili powder or red pepper flakes, 1 tsp Amchur optional (powdered raw mango) available at the Indian Grocery Store), 1 tsp salt
Stir gently to coat spices evenly. Transfer to a serving dish immediately to halt further cooking. Eggplant pieces should retain their shape but ensure that they are cooked.
Enjoy with rotis, with rice and dal or by itself!

This flavorful Eggplant recipe makes a complete meal by iself or can be eaten with Indian Rotis or any other bread like whole grain pita, or whole grain tortillas or can be paired with any grains. The onions are caramalized beautifully and the potatoes and eggplant cooked to perfection! This method of Steam and More uses a quick pressure cooking technique introduced by Sri. Ramki of OPOS Cooking Method.