Lobia gravy, black eyed beans curry to go with simple jeera rice/ pulao or roti. Perfect lobia recipe to try.
One of my favorite curry I make in the south Indian way is Karamani kuzhambu. Never thought I should try this in gravy for even when I had requests to post recipes with lobia. In my childhood I have even seen mom making fresh karamani beans/ lobia beans. If it is young and tender, we even eat raw. Loved it.
Today I had no idea I am going to make this post. But somehow ended up trying this gravy and glad I did. When I finished making, the house was filled up with a pleasant smell of the gravy. Fingers crossed if Aj would love to have it with roti. This is simple with no whole masala or anything to make it rich like butter or cream. Just a simple home style Lobia recipe. I learnt this style of grinding tomato ginger and chilli as base from my friend Sangeeta and works well for most of the legumes or dal.
Lobia gravy
Ingredients
- 1 cup lobia black eyed beans
- 1 onion large sized finely chopped
- 5 garlic cloves small variety
- Coriander leaves to garnish
- Salt as needed
Spice powders
- ¼ teaspoon Turmeric
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala powder
To grind
- 3 tomatoes
- 4 green chilli
- 1 tablespoon ginger
To temper
- 3 tablespoon oil
- 1 teaspoon cumin seeds
Instructions
- Wash and soak lobia for minimum 3 hours.Once done, drain water. Pressure cook with 2 cups water for 4-5 whistles in medium flame.
- Keep aside. Grind roughly chopped tomato, ginger, green chilli into a paste.
- Gather all the other ingredients needed.
- Heat a heavy bottomed pan with oil. Splutter cumin seeds. Add chopped onion. Give it a fry.
- Add crushed garlic (I used my garlic press, you can use paste or even minced garlic). Sautee till onion turns pink here and there.
- Pour in the ground tomato paste. Add all the spice powders. Mix well.
- Cook in medium flame until oil oozes out. Takes around 4 mins approx.
- Add the cooked lobia along with its water. Top it with 1 more cup water and required salt. Mix well.
- Bring to boil and simmer for 10 mins. Towards last 2 mins, you can mash few lobia to get a homogeneous mixture. Just use the ladle to mash few and mix in.
- Once the gravy is thick, switch off the flame. Garnish with coriander leaves.
Video
Notes
- I soaked just 3 hours, it got cooked softly. I did not add salt while cooking lobia, so it gets cooked easily soft. You can also soak overnight.
- While pressure cooking, make sure to cook in medium flame and cook until the lobia is soft. Especially if you are not soaking overnight.
- Adjust chilli count and chilli powder measure as per the spice level.
Lobia gravy method:
- Wash and soak lobia for minimum 3 hours.
- Once done, drain water. Pressure cook with 2 cups water for 4-5 whistles in medium flame.
- Keep aside. Grind roughly chopped tomato, ginger, green chilli into a paste.
- Gather all the other ingredients needed. Heat a heavy bottomed pan with oil. Splutter cumin seeds. Add chopped onion. Give it a fry.
- Add crushed garlic (I used my garlic press, you can use paste or even minced garlic). Sautee till onion turns pink here and there.
- Add all the spice powders. Give a quick stir.
- Pour in the ground tomato paste. Mix well. Cook in medium flame until oil oozes out. Takes around 4 mins approx.
- Add the cooked lobia along with its water. Top it with 1 more cup water and required salt. Mix well.
- Bring to boil and simmer for 10 mins.
- Towards last 2 mins, you can mash few lobia to get a homogeneous mixture. Just use the ladle to mash few and mix in. Once the gravy is thick, switch off the flame. Garnish with coriander leaves.
I love to have it with a simple jeera rice or pulao for lunch.
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