Cook the lobia with one cup water in a pressure cooker till done - around 5 to 6 whistles on high flame. Switch off and allow pressure to go by itself.

In a small frying pan, heat 1/2 tbsp oil. Briefly fry cumin, fenugreek seeds and red chilli, taking care not to burn.

Pound this mixture along with the ginger and garlic in a mortar and pestle. Set aside.

In a saucepan, heat the remaining oil. Fry the cinnamon stick for a minute.

Add the onion and saute till it becomes soft and brownish.

Now add the pound masala and saute till the raw smell goes.

Add the tomato, turmeric and chilli powder and cook till the tomato gets mashed and the oil separates. Sprinkle water if the mixture sticks to the pan.

Add the cooked lobia along with its water and some salt and cook on simmer for 10 minutes, stirring occasionally. Add more water if required.

Switch off, garnish with coriander leaves. Serve warm with rice or rotis.