Set the instant pot in saute mode.
Add the oil and mustard seeds.
When the mustard crackles add the onions, curry leaves, garlic and green chilli and saute till onions are translucent.
Add the turmeric, chilli powder, asafoetida, goda masala and saute for another minute.
Add the sprouts and mix well.
Pour the kokum juice and stir well, add salt to taste.
Now change the mode to pressure cook manual mode.
Set for 20 minutes of pressure cook.
Let the pressure release naturally.
Open the instant pot lid once the safety valve is down.
Stir the curry and add the chopped coriander leaves.
The curry is now ready to serve.