Lobia masala curry Description
Today I am sharing a lunch formula that is frequently arranged in my home. In any case, let me be candid. It isn’t I have been making this sabzi since very long. Truth be told as of late began making lobia along these lines and my significant other simply adored it. So it got included week after week/every other week lunch menu. This dark looked at peas known as lobia in hindi language are little white seeds with a dull spot taking after to eye. Thus the name dark looked at. Additionally in Gujarati it is known as chawli or chovli.
The lobia masala formula that I am sharing today has been set up in customary punjabi way. Most fixings are effectively accessible in an indian kitchen. A little turn in formula is kasuri methi or dried fenugreek leaves. I am including kasuri methi at last. It simply improve the flavor by two-overlap if not more.
1 cup lobia/alasande kalu/dark looked at peas
1 tbsp oil
½ tsp mustard
1 tsp cumin/jeera
½ onion, finely hacked
¼ tsp turmeric
1 tsp kashmiri red stew powder
1 tsp coriander powder
½ tsp garam masala
1 tsp salt
1 tomato, finely hacked
3 cup water
2 tbsp coriander, finely hacked
FOR MASALA PASTE:
2 tsp oil
2 clove garlic, squashed
1 inch ginger
½ onion, cut
3 tbsp coconut, ground
¼ cup water
Prep the fixings.
For setting up the dark looked at beans or lobia, wash them, flush them and absorb them enough water medium-term. Channel the lobia when prepared to cook the lobia curry.
Warmth oil in a weight cooker. Include cumin seeds and enable them to pop.
Include the onion and sauté it till it turns brilliant.
Include the green chilies, garlic, and ginger. Sauté till the crude smell leaves.
Include the tomato and cook till it turns delicate and the oil starts to isolate.
Include the flavors; turmeric powder, Kashmiri red bean stew powder, coriander powder, chole masala, and garam masala. Blend well and sauté for a couple of moments.
Include the dark looked at peas or lobia and cook it well alongside the flavors for 6-7 minutes. Sprinkle some water when the blend gets dry.
The oil isolates once more.
Include water and salt. Weight cook for 2-3 whistles till the dark looked at beans are finished.
At the point when the weight gets discharged, open the cooker. Take 3-4 tbsp of beans in a bowl and crush them. It will thicken the curry.
Add the crushed beans back to the cooker alongside kasoori methi. Heat the curry to the point of boiling and let it stew for two or three minutes.
Finish the lobia curry by including slashed coriander leaves.
Lobia curry is prepared. Serve hot with white rice and a lemon wedge.