Step 1

Peel the eggplants and chop them into chunks. Set aside.

Step 2

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.

Step 3

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.

Step 4

Add the eggplant and water, mix well.

Step 5

Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.

Step 6

Open the valve to quick release any remaining pressure.

Step 7

Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.

Step 8

Garnish with cilantro and serve.