Cook the lobia beans in the pressure cooker for 3 to 4 whistles (cook till it is soft).

To the cooked lobia along with the same water add brinjal, tomatoes, onions, chilli powder, turmeric powder, coriander powder, salt, grounded coconut paste and allow it to boil for 2 to 3 minutes. Leave it for 1 whistle.

Open the lid add the tamarind pulp (adjust the tanginess and salt according to your taste).

To the kadai add 2 tbsp of sesame oil, mustard seeds, urad dhal, cumin seeds, hing, curry leaves then transfer the curry into the kadai.

Close the lid and put it in low flame. Cook till the oil oozes out.

Garnish with coriander leaves. Serve hot with rice and dosa.