Soak the lobia / karamani in enough water for at least 4 hours. Soaking it overnight will work as well. Once the legume/bean is soaked, it will puff up and become almost double in size.
Wash the soaked beans and then add fresh water to cover the beans. Cook the beans in a pressure cooker for about 3 whistles to cook until soft. Once the beans are cooked it should be very soft.
In a separate pan, heat 2 tablespoon of oil and add the cumin seeds. Let the seeds crackle and then add the cinnamon and the bay leaf. Let it fry for about 20 seconds.
Add the chopped onions and fry until translucent. Then add the ginger-garlic paste and green chilies and fry for a minute more.
Now add the pureed tomatoes and all the dry spices (turmeric powder, dhania jeera powder, red chili powder, garam masala, and salt). Fry the masala for about 5 minutes on medium flame or until it becomes aromatic.
Add the cooked beans along with the water. If there is too much water, take some out. Always make sure that the beans are cooked just in enough water so as to not waste the nutrient cooking water.
Mash some of the beans with the back of the ladle. This helps the gravy to thicken and come to the right consistency. Let the subzi simmer in low flame for about 8 – 10 minutes.
Garnish with fresh coriander leaves and serve the Lobia Subzi with chapatti or rice.