Black Eyed Peas / Lobia Curry
Lobia and potatoes are a great combo. Toss in some onions and tomatoes to get a good gravy. Coriander powder, curry leaves and fresh coriander leaves give a brilliant taste. Adding a little kasuri methi and garam masala will boosts the aroma of the curry. Lobia curry goes well with rotis, rice, bread, pav……
Pressure cook the soaked lobia
Cut the potatoes into pieces
Potato along with onion, green chilies and curry leaves
- Black eyed peas: 2 cups
- Onion: 1 (optional)
- Potato: 1
- Curry leaves: 8-10
- Coriander leaves
- Turmeric powder: 1/4 tsp
- Green chilies: 3 – 4
- Chilli Powder: 1tsp
- Garam Masala
- Kasuri Methi (optional)
- Oil: 2tbsp
- Soak the black eyed peas/ lobia overnight
- Lobia has to be partially cooked. So pressure cook the peas ( 1 whistle count on medium flame should be sufficient)
- Peel and cut the potatoes into small pieces
- Chop the tomatoes, onions and coriander leaves
- Heat oil in a wok
- Add the chopped onions and fry for a minute on medium heat
- Add the turmeric powder and curry leaves
- Add the chopped tomatoes and cook for two minutes
- Add the coriander powder and chili powder
- Toss in the potato pieces and till the potatoes are partially done. Add a little bit of water if necessary.
- Include the pressure cooked black eyed peas. Mix the contents of the wok
- Add a cup of water and reduce the heat to low.
- Add salt to taste
- Sprinkle the garam masala powder, kasuri methi and chopped coriander leaves
- Once the peas and the potatoes are done turn of the heat and server hot.
Ginger garlic paste can also be added while frying the onions in the oil.
- The black eyed peas/ lobia has to be partially cooked in the pressure cooked. Now cooking the peas with all the other ingredients allows the spices to enter the peas
- Don’t over cook the peas in the cooker. This will make the peas mushy.