(Total Time: 55 MIN| Serves: 6)
2 lbs pork chops, cut into bite-sized pieces
2 small tomatoes, chopped
2 cups cauliflower, chopped into florets
1 cup eggplant, chopped into chunks
1 large onion, finely chopped
2 chili peppers, whole
3 garlic cloves, crushed
4 tbsp ghee
4 cups vegetable stock
1 cup coconut milk
2 tsp sambar powder
1 tbsp jiggery powder
2 tsp salt
1 tsp black pepper
¼ cup fresh parsley, finely chopped
3 tsp turmeric powder
2 tbsp chili powder
3 tbsp brown mustard seeds
Place vegetables in a large colander and rinse well. Drain and set aside.
Cut the meat into bite-sized pieces. Place in a deep bowl and sprinkle with salt and pepper. Set aside.
Plug in the instant pot and grease the inner pot with ghee. Press the ‘’Sauté’’ button and add mustard seeds. Cook for 1 minute and then add onions, garlic, and chili pepper. Stir well and cook for 3-4 minutes.
Now add cauliflower and eggplant. Pour in some of the stock and bring it to a boil. Simmer for 5 minutes.
Finally, add the remaining ingredients and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 35 minutes on high pressure.
When done, release the pressure naturally and optionally sprinkle with some more fresh parsley.
Per Serving(Calories 600| Total Fats 46.3g | Net Carbs: 4.8g | Protein: 36.1g |Fiber: 3.8g)