To prepare the guvar, trim the top and bottom of the guvar and cut then into small pieces. Traditionally women just did this by hand but you can use a knife if you find it easier. If the guvar isn’t tender, you may have to remove the hard fibrous ends that come off when you chop the ends. Wash and dice the potatoes.
Heat the oil in saute mode and add in the ajwain seeds. Ajwain adds a lovely fragrance to the guvar but it also helps with digestion. Once the ajwain go dark, add the washed potatoes and guvar . Add the garlic, salt, turmeric, chili powder and dhana jiru. Stir well and allow to cook for a minute.
Add 1 cup of warm water and the tomatoes and stir. Close the lid of the Instant Pot and set it to cook on manual for 5 minutes.
Allow the IP release pressure and add the lemon and jaggery or brown sugar. Your curry is ready to garnish with coriander and serve.