Heat oil in a pressure cooker or pan with a 3-liter capacity.

The cumin seeds should sizzle after being added.

The chopped onions are then added.

Till the onions are transparent, stir and fry. Onions should be sautéed with frequent stirring to ensure even cooking.

Ginger, garlic, and green chilies should all be diced. Sauté the ginger and garlic for a few seconds or until the raw fragrance disappears.

Next, stir in the chopped tomatoes.

Add all of the dry ground spices, including garam masala, turmeric powder, red chili powder, and coriander powder, next.

On low heat, stir and sauté the masala until the tomatoes are tender and the entire tomato-onion mixture begins to pull away from the pan or cooker's sides and you can see oil dripping from the sides. Do not skip this phase.

Add the black eyed beans or lobia now. Then, thoroughly combine.

Add 3 cups of water. Stir in salt after adding it to your taste.

On medium heat, pressure cook the beans for 8 to 9 whistles or 9 to 10 minutes, depending on how well they've softened. Given that I had just soaked the beans for 30 minutes, I cooked them for 8 to 9 whistles.

It will take less time to cook them if you've soaked them over night or for two to three hours. The lobia should be sufficiently soft to easily smash with your fingers when pressed. Once the beans are fully cooked, check them.

Wait until the cooker's pressure has naturally decreased before opening the lid.

After the lobia beans are cooked, leave the gravy simmering uncovered to thicken.

Several cooked beans can be mashed to thicken the lobia masala gravy.

The lobia curry is neither thin nor thick in consistency.

Add the chopped coriander leaves last, then stir one more. Additionally, you could add chopped coriander leaves as a garnish when serving lobia masala.

With roti, paratha, naan, puri, steaming rice, or jeera rice, serve lobia curry.

It is advisable to have this curry with black eyed beans as soon as it is prepared. The taste and flavors of the beans entirely change and do not taste as nice after a day, therefore I would not advise freezing or storing the curry.