Turn on the instant pot on saute mode and add two table spoons of oil. When the oil gets hot, add quarter teaspoon of mustard seeds. Let them pop and then add half teaspoon of cumin seeds. Once the cumin sizzles, add the chopped onion and curry leaves cook for three minutes till onion gets soft. If the pot is browning while cooking onions, add splashes of water to avoid burning.
Add turmeric and the chopped tomato and cook for a minute.
Now add the left over masala paste to the onion tomato mixture. Add some water in the grinder jar to get every bit of the masala paste out and add that to the instant pot.
Cook the masala for two to three minutes and add the tamarind water. Give a mix.
Cancel the saute mode and add salt and 1.5 cups of water and deglaze the pot. It is very important that we deglaze properly to avoid BURN sign. Add the stuffed eggplants, give a mix and pour some gravy on top of the egg plants and close the lid.
Press the manual or pressure cooker mode and adjust the time to 4 minutes on low pressure. I used small eggplants, if your eggplants are bigger you may want to increase another minute or two of cooking time.
Once the time is up, release pressure after seven to eight minutes.
If needed adjust the consistency of the gravy by cooking for couple of minutes in the saute mode.
Remember that the gravy thickens when it cools. Garnish with cilantro and enjoy this stuffed eggplant curry with rice or roti.