Lobia Masala Curry

Wash lobia with water and soak it in 4-5 cups of water for 5-6 hours or overnight.
Wash it once again and drain well.
Heat mustard oil in a pressure cooker over medium-high heat.
When the oil is hot, add cinnamon stick, cloves, and whole black peppercorns and fry for 3-4 seconds.
Add cumin seeds and fry for 3-4 seconds.
Now add onions and green chilies and cook until they turn translucent (7-8 minutes), stirring frequently.
Add ginger-garlic paste and cook until the onion turns golden brown (7-8 minutes).
Add tomatoes and cook for a minute. Mash the tomatoes a few times with the back of a ladle while cooking.
Now add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
Now add the soaked lobia along with 2 and ½ cups of water and salt.
Close the lid of the cooker and cook for one whistle on high heat. Now reduce the heat to low and cook for 10 minutes.
Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker and add lime juice and Kasuri methi and mix well.
Check for salt and add more if needed.

Garnish with chopped cilantro and serve with roti or boiled rice.