Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding 1/4 cup of water. I used 3/4 cup of water to rinse the mixer jar, and I added that to the kuruma.
Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.
Set the Instant Pot in sauté mode and add oil.
Once the oil is hot add the chopped onions.
As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
Cook the tomatoes for 3-4 minutes.
Now add the red chili powder and coriander powder.
Sauté for 3-4 minutes and now add the veggies and mix well.
Then add the ground masala and remaining water.
Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.
Let the pressure release naturally.
Finally, garnish it with cilantro and serve hot with Chapati.