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Peel the eggplants and chop them into chunks. Set aside.
Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they turn brown, add the onion and stir-fry for 6-7 minutes, or until it starts to brown.
Add garlic, ginger, spices, stir-fry for 30 seconds, then add tomatoes. Cook for 4-5 minutes, or until the tomatoes begin to break down.
Add the eggplant and water, mix well.
Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
Garnish with cilantro and serve.