Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
Turn off saute mode, put the lid , vent to sealing position.
Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.