Add roughly chopped tomatoes to the cooker mixture, along with salt to taste. Mix well. Add 1 cup of water and stir it in. Cover the cooker with its lid and keep track of two whistles on medium flame.

In the preface to the 20th-anniversary edition of “Cooking Under Pressure,” published in 2009, she writes: “Over the past two decades, my enthusiasm for pressure cooking has not faded.