Soak the lobia for a few hours.
Drain and rinse the lobia with water. Again drain and keep aside.

In a pressure cooker or pressure pan, heat oil.

Add the cumin seeds and let them sizzle.

Then add the chopped onions and saute till the onions become translucent.

Add the chopped ginger, garlic and green chilies. Saute till the raw aroma of the ginger and garlic goes away.

Then add the chopped tomatoes and stir.

Next add the all the dry spices - turmeric powder, red chili powder, coriander powder and garam masala.

Stir and saute the masala on a low flame, till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker and you see the oil leaving from the sides.

Now add the Rongi or black eyed beans. Stir well.

Then add 3 cups water. Add salt and stir.

Pressure cook till the Rongi is cooked completely. I cooked it for 8 to 9 whistles as I had soaked it for only half an hour. If you have soaked it overnight or for 2 to 3 hours, it will take less time to cook. The Rongi should be soft enough and when pressed with your fingers, it should get mashed easily. Check the Rongi once its done.

Once the Rongi beans are cooked, simmer the gravy without the lid so that it gets thickened.

You can also mash a few cooked beans to thicken.

Lastly add 2 tbsp chopped coriander leaves.

Serve with roti.