Turn the Instant Pot on 'Saute' mode. Heat oil and add the carom seeds; cook for a few seconds. Next add hing and cook again for few seconds.
Add all the vegetables except for the stuffed eggplant.
Stir in the masala and ½ cup water. Stir in salt, turmeric and stir well. Place the stuffed stuffed eggplant on the top.
Turn off the instant pot and turn on the Manual mode for 5 minutes.
Wait for the pressure to release naturally.
Open the lid and add the muthiya. Stir well and close the lid for 5 minutes.
Serve hot with pooris and shrikhand.