Set the instant pot to a sauté mode. Add oil and temper red chilies. Once the chilies turn brown, set them aside.
Now add bottle gourd pieces and sauté them till browned around the edges.
Set them aside.
Now add the purée and cook till the purée starts to thicken. It takes about 3-5 minutes in the sauté mode.
Now add all the spices except garam masala, soaked chickpeas and two cups of water.
Close the lid and seal the vent. Change the cooking mode to beans/chili and let it cook. Usually, my instant pot DUO takes 30-minutes to cook garbanzo beans in the beans/chili mode.
Once the chickpeas are done, wait for natural pressure release for 10-minutes and then quick release the pressure. Open the lid and add 1 more cup of water. Adjust salt if necessary.
Now add the lauki or bottle gourd pieces and pressure cook for another 1-minute. Once the cooking time is over, wait for natural pressure release. Then open the lid and add garam masala. Mix well and garnish with cilantro.
Serve with roti, rice or both.