Thursday, October 1, 2009

LOBIA WHITE in GRAVY (Alasande Kaalu Saaru, Bodi Bheej Sabzi)

Lobia White, also called as Black Eyed Peas is one amongst my favorite beans.

While in my native Puttur, I got to savor this beans gravy typical Mangalorean style, which my Badimaa prepared. But as we do not use coconut in our day to day cooking & most importantly as I'm not aware of this preparation the Mangalorean way, I just prepared it my way.

Simple with just the powdered masalas, goes well with white rice.

Make Room 4 LOBIA


Lobia White - 1/2 cup, (Soaked in water overnight)
Onion - 1 medium, finely sliced
Dry Red Chilli - 2, broken
Tomato - 1 medium, finely chopped
Ginger Garlic Paste - 1/ 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala - 1 tsp
Chana Masala - 1 tsp
Salt to Taste
Water as Required
Oil - 1/2 tbsp

Make Room 4 LOBIA


Wash & strain the black eyed Peas & keep aside.

Now heat oil in a cooker. Once the oil is smoking hot, add the broken chilli. Saute for a second. Now add sliced onions & fry till translucent. Add ginger garlic paste & stir. Then add chopped tomatoes & stir.
Leave it covered lightly, till the onions get cooked. Now add all the powdered masalas & stir well so that the masalas get fried. Once done add the black eyed beans & stir fry for a minute or two. Then add enough water for the beans to get cooked & for enough gravy.
Cover the cooker with its lid & let the whistle blow for 5-6 whistles.

PS: (Depends on how long does it take for the beans to get cooked. Because they are hard & they only taste good when they are well cooked)

Once cooked, remove from flame & let the steam release.

Make Room 4 LOBIA

Serve hot with white rice & any other side dish.

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