Drain the lobia and boil in 2 cups of water until just cooked.
Roughly chop onion, garlic, red capsicum (pepper), green capsicum (pepper) and put in a chopper jar and chop.
Heat oil in a deep non stick pan, add the chopped ingredients and sauté for 1-2 minutes.
Add green peas and black eyed beans and mix.
Chop tomato and add along with salt, red chilli powder, chilli sauce, lemon zest and rice and mix. Sprinkle a little water, cover and cook on medium heat for 3-4 minutes.
Chop parsley. Tear lettuce leaves and line a serving bowl. Put the rice on them, sprinkle parsley and serve. You can even serve this at room temperature. Keep aside along with the cooking liquor.
Heat 1 tbsp oil in a small non stick pan, add cumin seeds, fenugreek seeds and red chillies. Sauté for 2 minutes on low heat, stirring constantly, till fragrant. Let cool and grind with ginger and garlic, using a little water, to a smooth paste.
Heat the remaining oil in a non stick kadai. Add cinnamon and when it begins to sizzle, add onions. Sauté until lightly browned.
Add tomato, ground paste, turmeric powder, red chilli powder and salt. Cover and let it cook in its own juices for 5-7 minutes.
Add lobia with water. Cover and cook till lobia is tender and gravy almost dry. Add rice and mix gently and cook till the rice gets heated through. Garnish with coriander leaves and serve hot.