Broad Bean Vegetable (lobia) Recipe - Cooking Index
Broad Bean Vegetable (lobia) Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Fresh shelled broad beans |
| 1 | Curry leaves | |
| 1 teaspoon | 5ml | Coriander leaves chopped |
| 1/2 teaspoon | 2.5ml | Ginger |
| 1/2 | Tomato chopped | |
| 1/2 teaspoon | 2.5ml | Mustard & cumin seeds |
| 1/2 cup | 118ml | Fresh curds |
| 1 teaspoon | 5ml | Red chilli powder |
| 1/2 teaspoon | 2.5ml | Dhania powder |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| 1/4 teaspoon | 1.3ml | Garam masala |
| 2 | Asafoetida - (2 to 3) | |
| Salt to taste | ||
| 1 teaspoon | 5ml | Sugar |
| Lemon juice to taste | ||
| 1 tablespoon | 15ml | Oil |
Boil beans in water to which a pinch of soda bicarb is added, till cooked.
Drain, hold under running water in colander, keep aside.
Heat oil in a pan, add seeds, asafoetida, allow to splutter.
Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
Mix all dry masalas (including salt) in 1/2 cup water to a paste.
Add to pan, stir till oil separates.
Add beaten curds, stir continuously, till gravy gets thick and oil
separates.
Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick
again.
Add coriander, stir. Serve hot.
Note: You may used the dehydrated lobia available in stores. Soak
overnight, pressure cook, proceed as above. Also, instead of boiling, you
may microwave for 3-4 minutes, stirring once. Cook covered, after
sprinkling some salt and water. Wash under running cold water and drain,
before adding to masala.
Making time: 20 minutes (excluding boiling time)
Makes: 3 servings
Shelflife: Best fresh
Source:
Delicious Recipes From Andhra by Karuna
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