Instructions

Boil or pressure cook the black-eyed peas until soft and the peas squash easily between your fingertips. Set aside and save the cooking liquid.
While the lobia is cooking, heat 3 tbsps of oil in a pan and add the cinnamon stick. When the oil becomes hot, add the onions and sauté on medium-low heat for about ten minutes until the onions are medium brown.
Meanwhile, in a separate pan, heat the remaining 1 tbsp of oil, and add the fenugreek seeds, cumin seeds and the dried red chillies. Fry the spices in the oil for a minute or so (be careful to not burn), and then transfer into a mortar, along with the chopped ginger and garlic. Grind into a coarse paste either by hand or in a small food processor.
When the onions are brown, add the tomato, ground paste, turmeric powder, red chilli powder and salt. Cover and cook for several minutes until well combined and oil begins to ooze from the sides of the mixture. Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning
Add the lobia with its cooking the water into the pan. Add a little more water if needed. Cover and bring to boil, then simmer for at least ten to fifteen minutes.
Garnish with cilantro leaves and serve hot with parathas.