Ingredients:
Fresh Lobia/ Blackeye Beans - 2 cups (Chawli beans)
Onion - 1 large finely chopped
Tomatoes - 2 medium finely chopped
Ginger garlic paste - 1 tspoon
Green Chilli - 1 finely chopped
Oil - 2 tblspoon
Black Cardamom - 1
Bay leaf/Tej Patta - 1
Cloves/ Laung - 2-3
Black pepper/Kali Mirch - 4-5
Whole Coriander - 5-10 seeds
Cinnamon Stick/Dalchini - 1 inch small stick
Cumin Seeds - 1 tspoon
Asafetida - a pinch
Turmeric - 1/2 tspoon
Red chili powder - 1/2 tspoon
Coriander powder - 1/2 tspoon
Garam masala - 1/2 tspoon
Salt - to taste
Coriander leaves - 2 tblspoon to garnish
Cream/Butter - 2 - 1 tblspoon
Method:
Wash and Soak Lobia for 2 hours.
Pressure cook the Lobia with 1 cup of water for 7-8 whistles or till tender.
Take them out of the pressure cooker in a bowl and keep aside.
Heat oil in thick bottomed deep pan, add the cumin seeds, asafetida and green chilies.
Once they sputter, add the bay leaf, cinnamon stick, cloves, peppers,coriander seeds,cardamom and fry for a min.
Now add the chopped onion, fry till the onion turns pink.
Mix in the ginger-garlic paste and fry for two more mins so that the raw smell of garlic goes away.
Add the chopped tomatoes and fry for a min.
Add the turmeric, salt, red chili powder, coriander and cook it until it's all mixed well and starts to leave the oil in the sides of pan.
Mix in the boiled Lobia and garam masala and mix well.
Allow it to simmer for 5-10 minutes.
Take off the heat and add 2 tblspoon of heavy cream or 1 tblspoon of butter.
Garnish with fresh coriander leaves and cream.
Serve hot with rice or rotis. This dish can be part of your thali in dinner or lunch parties.
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