firstly, soak lobia for 1 hour or you can skip soaking and pressure cook for 7 whistles later.
now prepare masala paste by adding 2 tsp oil and roast 2 clove garlic, 1 inch ginger.
also, saute ½ onion until it turns golden brown.
further, add 3 tbsp coconut and saute on low flame.
cool the mixture and transfer to the blender.
add ¼ cup water and blend to smooth paste. keep aside.
now in a pressure cooker add 1 tbsp oil and splutter ½ tsp mustard, 1 tsp cumin and pinch hing.
saute ½ onion until it turns golden brown.
keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt.
saute on low flame until spices turn aromatic.
now add 1 tomato and saute until it turns soft and mushy.
furthermore, add prepare coconut masala paste and saute for 3 minutes.
add in soaked lobia along with 3 cup water. mix well.
pressure cook for 5 whistles or until lobia is cooked completely.
now mash few of the lobia to get thickness in the curry.
finally, garnish with coriander and serve lobia masala with chapati.