Lobia Masala

Rinse the soaked Lobia thoroughly and drain the water. Transfer the Lobia to a pressure cooker with 700ml of fresh water and a pinch of Salt. Cook for 3-4 whistles or until the Lobia is tender but still holds its shape. Set aside.

Heat the Ghee in a heavy-bottomed pan or kadai over medium heat. Add the Cumin seeds and let them splutter. Then add the Asafoetida.

Add the chopped Onion to the pan and sauté until it turns golden brown, stirring frequently to ensure even cooking.