Grind all the above ingredients mentioned under "grind" using little or no water. Wash the eggplants and make criss cross slits till 3/4th length of eggplants.
Stuff the ground cilantro paste into the eggplants along the slits. Keep aside. Now put instant pot saute mode high , add oil.
Once the oil is hot add cumin seeds and mustard seeds , fry well. Turn off saute mode.
Add the stuffed eggplants in one layer, then add the remaining cilantro paste. Add little water 1/4 cup to 1/2 cup.
Mix gently (optional). Put the lid and vent to sealing position.
Do manual "low pressure" 5 minutes. Quick release after 2 minutes in warm mode.
The eggplants should be cooked by now. Serve with Rice and ghee.