Wash and soak the lobia overnight or for at least 6-7 hours. Drain the water and set aside.
In a pressure cooker, add oil, bay leaf, cinnamon, cloves and cardamom. When the spices start to release the aroma, add cumin seeds. When these start to splutter, add ginger juliennes and fry for 30 seconds.
Next add sliced onions and fry till translucent. Next add finely chopped tomatoes and green chilli. Fry till the tomatoes turn soft and mushy. Now add red chilli powder, turmeric powder, garam masala, coriander powder and cumin powder
Add the lobia and mix it well. Add 1 and ½ glass of water and salt. Pressure cook it 4-5 whistles. Turn off and let the steam escape, then take off the lid and check whether the lobia is cooked. (When pressed with fingers it should be soft)
Pour in milk and add salt as per taste. Cook on a low flame for another minute by giving the mixture a gentle stir. Turn off the flame and add the fresh minced coriander on top.
Serve hot with dollop of fresh cream and lemon wedges as an accomplishment with roti/phulka/naan.