When ready to cook select sauté on the instant pot and adjust to normal. Next, add in oil.
When the oil is hot add in mustard seeds. Consequently, when the mustard seeds splutter, add in any left over spice mix and curry leaves.
Also, add in the stuffed eggplants in a single layer.
Finally, add in 1/2 cup water.
Press cancel. Close the lid and select manual/high pressure for 3 minutes.
When done quick release the pressure. Select sauté and get rid of excess water if any.
Transfer to a serving bowl. Serve with rice or tortilla.