Add the ghee and cumin seeds to the pressure cooker and stir 'til the seeds start popping.
Stir in the peeled, cube bottle gourd; stir and cook until it begins to soften, around 4-5 minutes.
Stir in the peeled and cube egg plant; continue to stir and cook until the eggplant softens.
Stir in the cube paneer, salt and pepper, the Italian seasoning, tomato puree, olive oil, balsamic vinegar and allulose. Add about ¾ cup water, mixed well and cover.
cook over medium heat for 4 whistles; remove from heat and allow to cool at bit for pressure to come down.
Remove cover once the pressure has been released; stir in the shredded cheese. Surprisingly good!