Soak lobia in water for about an hour. Wash and drain the lobia and keep aside.
Heat oil in a thick bottom pan, add the finely chopped onions and saute till it turns translucent. At this stage add salt to cook them faster.
Once onions have turns light brown in color, add minced ginger, garlic and chillies.
Mix and saute till the onions start turning deep brown and all the raw smell goes off.
Next add all the basic spices mentioned like turmeric powder, red chilli powder, coriander powder, and mix well.
Mix grated tomatoes and saute till the oil starts separating from this mixture.
To this, add the soaked lobia and mix. Pour in almost 3 cups or more of water and give it a boil.
Transfer this to pressure cooker with its lid and weight and let it cook for 2 whistles on high flame.
Then turn the flame on low and let it cook for about 10 minutes. Switch off the flame and allow the cooker to cool and the pressure to release.
Open the lid and check the consistency of the lobia curry. If you find it dry, add some more water.
Check seasoning and place this back on stove top to allow it to simmer for a few more minutes and then switch off the flame.
Garnish with some finely chopped coriander leaves and serve.
This curry goes well with chapati, paratha, plain rice or jeera rice.