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.