Wash the Lobia in a large bowl.
Pour boiling hot water. Cover.
Let it soak for an hour.
Pressure cook on high with a teaspoon of salt, a teaspoon of turmeric & 6 cups of water for 7-8 minutes. Let the pressure release automatically.
In the meantime, prepare the masala. Heat oil in a skillet or wok.
Tip in the chilli flakes.
Saut the onion until golden.
Add the ginger & garlic paste.
Cook for a minute.
Pour in the tomato pure.
Add all the dry ingredients.
Fry vigorously (bhuno) the masala until oil releases & it comes together nicely. (This is important for a nice red colour).
Add it to the boiled Lobia along with the coriander greens.
Let it simmer covered for about 10 minutes.
Adjust seasoning.
Serve hot with piping hot Steamed Rice/Jeera Pulao/Parantha/Roti & Salad.
Bon Apptit!
