PREPARATION

1. In a bowl, add 250 grams lal lobia, 1 litre water and soak for 6 hours.
2. Take a pressure cooker, add soaked lal lobia, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. In a blender, add 150 grams onions, 1 1/2 tablespoons garlic, 2 teaspoons green chili, 100 milliliters water and blend it into a puree.
6. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 2 kashmiri dry red chili, 1 bay leaf, 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
7. Then, add the blended onion puree and mix it well.
8. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Now, add 100 grams tomato puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 tablespoon ginger paste and mix it well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
14. Now, add the boiled lal lobia and mix it well.
15. Add 150 milliliters water and mix it again.
16. Bring it to a boil.
17. Add 1 1/2 teaspoons garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with ginger and coriander.
21. Serve hot.