Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot, add cardamoms, bay leaf, cloves, whole dried red chili peppers, cinnamon stick, and serrano pepper.
Add asafoetida. Stir
Add the chopped onions and keep stirring to prevent the onions from burning.
When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste. Stir.
Add the frozen mixed vegetables, cashew nuts, and sauté for a minute.
Add the roasted vermicelli, water, salt, and ground turmeric. Stir well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 1 minute.
Meanwhile, in a bowl crack open the eggs, add the black pepper, chili powder, and salt. Whisk the egg mixture with a fork.
Heat oil in a non-stick frying pan on medium-heat. When the oil is hot, add the egg mix in the pan.
Distribute the egg mixture evenly across the pan.
Cook for about 2 to 4 minutes on medium-heat. Use a ladle to keep mixing in order to make scrambled eggs. Turn the heat off when the eggs are cooked.
Meanwhile, when manual pressure is done and the instant pot beeps, release the pressure naturally for the vermicelli for 4 minutes. Then quick release the pressure.
Transfer the vermicelli in a serving bowl and discard the bay leaf.
Add the cooked scrambled egg mixture to the cooked vermicelli.
Add the lemon juice and fluff it with a fork and mix well.