Add yogurt to a blender/mixer along with 2 cups of water and blend to a fine buttermilk puree. Transfer to a bowl.
Blend ginger, coconut, green chili pepper and roasted chickpeas to a fine paste, using a little bit of the buttermilk that you just made. Add salt and the rest of the buttermilk and blend one more time so they mix well.
Set Instant Pot (IP) to 'saute' mode and add oil (you can also do this in a pan on a stove top). Once the oil is hot, add seasoning ingredients (cumin and mustard seeds, dry red chili pepper). Allow the mustard seeds to crackle and then add the vegetables (opo squash, okra), turmeric. Cover and cook for 3-4 minutes.
Add blended buttermilk with spices to the pan and cook for 3-4 minutes. Turn off the IP as soon as you see bubbles pop up.
Transfer to a bowl, garnish with cilantro and serve hot.
Notes
Great by itself as a soup or with some steamed brown rice and dal.*Use organic ingredients wherever possible