Step 1

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.

Step 2

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Step 3

Add tomato and spices. Stir and let them cook for 2 minutes.

Step 4

Add chopped ridge gourd and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.

Step 5

Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually.

Step 6

For stovetop pressure cooker, cook for 2 whistles about 5 minutes after pressure is built.

Step 7

Open the pot. Add lime juice and mix with the curry.

Step 8

Garnish with cilantro. Serve with roti or rice.