Bring your instant pot to a saute mode. Add half of the oil and add veggies. Saute for a while, and set aside. In the same pan, blister cherry tomatoes or chopped tomatoes and set aside with the eggplant. Season with salt and pepper.
Deglaze the inner pot, and heat 1 tablespoon of oil. Now add cumin seeds and allow it
to splutter. Do not let them turn black or burn. (It’s also called Tadka in India.) If you want, keep half of the tadka aside for adding as a garnish. On the rest half of tadka or fried cumin, add onion, garlic and saute.
After about 30 seconds to 1-minute, the mixture will look translucent and tender. Now
add curry powder, and allow it to blend with the veggies. Next, add lentils, tomatoes or crushed tomatoes, spinach, stock, salt and pepper, and set the instant pot into a pressure cook mode and for 15 minutes.
After 15 minutes, (allow natural pressure release) open the lid. Stir the lentil curry well, and add in sautéed eggplants and tomatoes. Mix in coconut milk, bring the curry to a boil, and turn off the heat. Now garnish with fresh cilantro leaves, and remaining cumin tadka before serving. Enjoy!