Pressure cook the soaked lobia until soft and the peas squash easily between your fingertips. Set aside with the cooking liquid.
In a pan, fry the fenugreek seeds, cumin seeds and the dried red chillies in 1 tbsps oil. Take care not to burn them. Coarse grind the spices with the chopped ginger and garlic.
Meanwhile, heat 3 tbsps of oil in a pan and add the cinnamon stick.once the stick starts sizzling add the onions and sauté for about ten minutes until the onions are medium brown.
Add the tomato, ground paste, turmeric powder, red chilli powder, and salt.
Cover and cook for until oil begins to ooze from the sides of the mixture. Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning
Add the lobia with its cooking the water into the pan. Add a little more water if needed. Cover and bring to boil, then simmer for at least ten to fifteen minutes.
Garnish with cilantro leaves and serve hot.
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