Firstly add black-eyed peas and oil to a wide heavy-bottomed pan and turn on the stove to medium flame

Roast for 3-4 mins till they slightly change color

Turn off the stove and add 1/2 cup of water

Transfer to a vessel and soak for 10 minutes or till we add to the kuzhambu

Grind coconut and fennel seeds with little water and keep aside

Add oil to a 2-liter pressure cooker and turn on the stove to medium flame

Furthermore, add mustard seeds and let them splutter

Add curry leaves and mix well

Furthermore, add garlic and saute till it slightly changes color

Add onion and mix well; saute till onion turns translucent

Furthermore, add brinjal and give a quick mix

Add tomatoes and mix well; cook for 1 minute

Furthermore, add turmeric powder and salt; mix well

Add soaked karamani along with water

Furthermore, add 1/2 cup of water

Add ground coconut, sambar powder, and 1/2 cup of water; avoid mixing

Close the cooker and pressure cook for 8 whistles if prefer mushy lobia; do natural pressure release

Add thin tamarind extract and salt if required; mix well and cook for 5 minutes

Finally, add sesame oil; mix well and turn off the stove