Lobia Curry
Lobia Curry is a delicious and hearty Indian curry made with lobia, tomato, onion, and a blend of aromatic spices. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It is also a great source of plant-based protein and fiber, thanks to the lobia.
Nutrition Facts
Per serving
Energy
140 kcal
Protein
8 g
Carbs
21 g
Fat
4 g
Fiber
5 g
Ingredients
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Mustard oil
1 tsp (5g)
Cumin seeds
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander leaves
1 tbsp (15g)
Lobia (Black Eyed Peas)
0.5 small cup (50g)
Ginger Paste
0.25 tsp (1.25g)
Garlic paste
0.25 tsp (1.25g)
Coriander Powder
0.25 tsp (0.5g)
Red chilli Powder
0.25 tsp (1.25g)
Plain Water
1.5 medium glass (375g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
Soak the lobia overnight.
Boil them in a pressure cooker until soft.
Cooking Steps
Heat oil in apan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
Then, add the finely chopped onions and saute until they turn translucent, about 2-3 minutes Then, add the coriander powder , cumin powder, turmeric, red chili powder, and salt. Cook the spices for another minute, stirring constantly.
Add the chopped tomatoes and cook until they become soft, about 2-3 minutes.
Add the boiled lobia to the pan and stir to coat them with the spice mixture. Pour in the water and bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for about 5-10 minutes.
Serve hot.