Pressure Cooker Baingan Bharta {Indian Smashed Eggplant

Chop vegetables and set aside individually in their own piles.

Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.

Add oil and eggplant to pressure cooker cooking pot and let "roast" for a minute, undisturbed then stir and let sit for another minute. Do this for about five minutes, or until the eggplant begins to brown.

Add cumin seeds, turmeric, salt and Bay leaf and mix into eggplant, so that the aromas start to unleash, about a minute or two.

Add onions and pepper and sauté for a couple of minutes, allowing them to release their water.

Add garlic and sauté another 30 seconds

Dump in chopped tomatoes and mix through, at the same time, deglazing the bottom of the pot with the liquid from the tomatoes and onions.

When pot is deglazed, lock on lid and close pressure valve. Cook at high pressure for 4 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.

Remove lid and press Sauté/Browning. Remove Bay leaf. Use an immersion blender or a potato masher. Taste and if too sweet, add chopped scallions (just the whites). Mix in Garam Masala and Kasuri Methi (if using). Simmer until liquid has evaporated.

Pour into a bowl and cover with Cilantro leaves. Enjoy with Naan or Chapati.