Select the saute mode on the instant pot and heat the oil. Add dd the cumin seeds and fry for 30 seconds. Add the chopped green chili, ginger and garlic and fry for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step.
Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
Add the tomato and cook till mushy.
Now add the peeled and cubed egg plant, mix it well and de glaze the pot.
Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 8 minutes.
Mash the egg plant, taste and adjust the seasoning. Add the green peas, press the saute mode and cook for 2-3 minutes till you get the desired consistency.
Heat a piece of natural charcoal till smoking hot. Place it in a small steel cup, add 1 tsp of ghee/oil and place it inside the baingan bhartha and immediately close it with a lid (not the instant pot lid). Set a side for five minutes.
Remove the charcoal, add garnish with freshly chopped coriander leaves and lemon juice.