Turn on your instant pot on Saute mode.
Add oil, carrom seeds, sesame seeds and hing/ asafetida.
To this add minced garlic. Saute for a little bit and add tomatoes. Once tomatoes are mushy, stain the water from green peas, pigeon peas and surati papdi , and throw everything in.
Next add in all the left over green masala.Mix everything. Next add in the Potates and yams. Again give everythig a mix. Add water and salt to taste.
Now place the stuffed aubergines and the methi muthiyas.Close the Instant Pot lid.
Turn the Vent to the Sealing Position
Cancel Saute Mode.
Pressure Cook Manually on High Pressure for 7 mins, Using Natural pressure release.
Add the second tempering if you would like.
Serve it piping hot with fluffed puris and sev on the top.