Turn on the instant pot on saute mode and add a table spoons of oil. When the oil gets hot, add half teaspoon of mustard seeds. Let them pop and then add chana dal and cumin seeds. Once the cumin sizzles, add the chopped onion and cook for two to three minutes till onion gets soft. If the pot is browning while cooking onions, add splashes of water to avoid burning
Add the chopped tindora, coconut coriander mixture,turmeric powder, red chili powder, garam masala and salt.
Mix all the ingredients and saute for a minute. Add ¾th cup of water and mix well making sure nothing is stuck to the bottom of the pan.
Cancel the saute mode, close the lid and adjust the vent to the sealing position. Press the manual or pressure cooker mode and adjust the time to 7 minutes on high pressure.
Once the cooking time is done, release pressure after five minutes. Add quarter tea spoon of sugar (optional) and mix the sabzi. Saute the tindora fry for a minute or two till all the excess moisture is absorbed. Finally squeeze some lemon juice and the tindora dry curry is ready to be served.