Peel and slice the eggplants, about ¼th inch thick slices.
Set Instant Pot to saute(more) mode. Add ½ tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get slightly charred. Use a glass lid to also help the eggplant cook.
Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, green chilies, and curry leaves. Mix well and cook for 2 minutes. Add ¼ cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.
Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions, and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions, and cilantro. Enjoy with toasted naan, pita bread, or chips.