Soak the black eyed peas / lobia for 2 hours or overnight.
In a pressure cooker add the soaked black eyed peas / lobia , 2 cups of water and a pinch of turmeric. Pressure cook upto 3 whistles.
Once the pressure is released , open the lid .It should be soft and mashable.
Heat oil in a heavy bottom pan. Add jeera and ajwain. Add chopped green chilli, finely chopped ginger and minced garlic and saute for a few seconds until you get the aroma.
Add kashmiri chilli powder , jeera powder ,garam masala , tikka masala and mix well until the masala is nicely cooked and oil starts to leave the sides.
Now add the tomato puree . Cook until the raw smell is gone for about 7-8 minutes.
Add boiled lobia / black eyed peas and salt Mix well. Let is simmer for 2-3 minutes.
Add milk and keep stirring continuously on low flame for 3 minutes.
The gravy starts to thicken .
Turn off the heat. Garnish with fresh coriander .
Serve with any flatbread or rice.
Enjoy!!!!!!!!!!!!!!!!!!