Select sauté on the Instant Pot and adjust to normal. Add oil to the pot. When the oil is hot add in the chopped eggplants and let them sauté for 6 minutes until they brown. Once they brown take them out from the pot and set them aside in a plate.
Add in the chopped apples and sauté for another 4 minutes.
After 4 minutes are up, add in asafoetida, whole dried red chili pepper, whole black cardamom pods, cloves, cumin seeds. Stir the whole spices on the side gently and let them sauté for a minute.
Next add in Kashmiri chili powder and ¼ cup water. Stir well. Make sure to stir gently without breaking the apples.
Add in ground ginger, ground fennel, ground cumin, salt, garam masala, 3 green chillis and 1 cup water. Mix gently.
Furthermore, add the eggplants back in the pot. Mix gently and make sure the apples and eggplants are coated with spices.
Finally, close the lid and select manual/high pressure for 0 minutes. When cooking is complete, use quick pressure release to depressurize. Then, transfer the cooked dish in a serving bowl, garnish with 2 green chillis and serve over steamed rice.