Lobia Masala

Soak black eyed beans (lobia) for 30 minutes in enough water. Drain and keep aside. To know more, swipe up!

Heat oil in a pressure cooker. Add cumin seeds and let them crackle.

Add chopped onions, stir and sauté on medium-low to medium heat till they soften.

Next, add finely chopped ginger and garlic, chopped green chilies. To know more, swipe up!

Add finely chopped tomatoes and mix well.

Add turmeric powder, red chili powder, coriander powder and garam masala powder.

Stir and sauté the masala on low heat, till the tomatoes soften and the masala starts to leave the sides of the cooker.

Now, add lobia and mix well.

Pour in water.

Add salt and stir to mix.

Pressure cook on medium heat for 8 to 9 whistles, 9 to 10 or till the lobia is tender, softened and cooked well. To know more, swipe up!

Once the lobia is cooked, simmer the gravy without the lid to thicken it.

You can also mash a few cooked lobia beans to thicken the gravy.

The consistency of the lobia masala gravy is neither thin nor thick.

Lastly, add 2 chopped coriander leaves and give a final stir.

Serve lobia masala hot with roti, paratha, naan, puri, steamed rice or jeera rice. For more recipes, visit vegrecipesofindia.com