Wash and clean baby eggplants, cross cut (make a cross slit) and stuff the green paste into eggplants.
Set Instant Pot to saute mode and heat oil. Add hing and cumin seeds, cook them for a minute or until aromatic.
Now add the surti papdi, peas and tuvar beans. Next add turmeric, cumin coriander powder, red chili powder and salt.
Mix half of the leftover green stuffing.
Now place the chopped purple yam, potatoes and sweet potatoes in a neat layer.
Sprinkle remaining green stuffing, don't stir.
Add ½ cup water from the sides, don't stir.
Make a next layer of stuffed eggplants.
Close the Instant Pot with pressure valve to sealing and cook on low pressure for 4 minutes.
Press Cancel and quick release the pressure. Gently take the cooked eggplant out, add muthia and cilantro and mix gently. Top with reserved eggplant and enjoy hot!