In the pot of Instant pot,add the split chickpeas, bottle gourd, tomato, cardamom, cloves, cinnamon stick, turmeric, salt and 3-4 cups of the water and stir to combine.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 20 minutes.
Press “Cancel” and allow a natural release.
Meanwhile, in a heavy-bottomed frying pan, melt the gheeover medium heat and sauté the cumin for about 30 seconds.
Add the ginger and garlic paste and sauté for about 1 minute.
Add the onion and sauté for about 3-5 minutes on medium heat.
Add 2 tablespoon water and stir to combine.
Add the green chili and garam masala and cook for about 1 minute.
Remove the lid and select “Sauté”.
Stir in the onion mixture and cook for about 2-3 minutes.
Press “Cancel” and serve hot with the garnishing of cilantro.