Clean and Soak beans for 2 hours.

Drain water and pressure cook with 2 cups of water. Beans should be properly cooked and you should be able to mash it between fingers.

Chop onion and tomatoes. Grind them together with garlic and ginger to make a puree.

Heat Oil in a pan and add cumin seeds and carom seeds.

Add tomato puree once cumin seeds crackle.

Stir and let the gravy cook on low flame for few minutes.

Once starts to separate, add red chilli powder, garam masala, turmeric powder and mix well.

Now add cooked lobhia and stir well.

Add salt to taste and stir well. Add little water if you feel gravy is too thick. Close the pan for 2 minutes.

Garnish with coriander leaves and serve with rice.