Prep the eggplants by removing the stem and make a X shape slit in the eggplant. Do not slit it until the end. If the cut is too deep, the eggplants will break while stuffing. If the cut is not deep enough the masalas will not go in. So the slit should be somewhere in the middle of the eggplant.

Switch on the saute mode in your IP and dry roast all the ingredients (except coconut and onion) given under to dry roast untl you can smell a nice aroma coming from the spices. Set it aside.

Roast the 1/2 onion given under the dry roast section until it becomes nice and golden brown. (The more caramalised the onions are the better the taste)

Now grind all the above ingredients - the spices, coconut and onions to a smooth paste with little water. It has to be like a thick chutney.

Now add the oil and heat it up. Add the items mentioned under tadka and let the mustard and cumin seeds splutter.

Now add the remaining onion and saute until nice and golden.

Now add the tomatoes, turmeric powder, kashmiri chilly powder, salt and let it cook until mushy and you can see the oil from the sides.

Meanwhile as the tomatoes are cooking, stuff the ground paste inside the eggplants. You will have some more paste left over.

Arrange the stuffed eggplants in a single layer above the tomato and onion masala. Add the remaining ground paste in between and over the eggplants (Where ever there is space)

Add 1/2 cup water around the sides of the IP and close the lid.

Cook in manual high for 4 minutes and release pressure after 4 minutes. Yummy eggplant gravy is ready. Mix them without disturbing the eggplant too much and serve with rice / rotis.