 |
| Spicy Black-eyed Peas Garlic Masala Fry |
How to prepare Spicy Black-eyed Peas Garlic Masala Fry | Lobia Green Garlic Masala Fry | Chawli Ki Sabzi | Lobia Masala
Lobia is also known as Chauli, black-eyed bean, black-eyed peas, lobiya, chawli and cow peas.
Spicy Black-eyed Peas Garlic Masala Fry is the spicy and tasty recipe made with lobia, garlic, tomatoes and coriander leaves.
 |
Chawli Ki Sabzi | Lobia Masala |
✏Details:
Category: Vegetarian
Course: Main Course
Cuisine: Indian
Technique: Pressure Cooking and Sauteing
Difficulty: Medium
Serving: 4-5
Soaking Time : overnight or 6-8 hours
Preparation Time: 10-12 minutes
Cooking Time: 15-20 minutes
For making Spicy Black-eyed Peas Garlic Masala Fry (Chawli Ki Sabzi) we require
 |
Required for chawli Ki Sabzi | Lobia Masala |
✏Required
✒ 150 gms lobia
✒ 8-10 garlic cloves
✒ small piece ginger
✒ handful coriander leaves
✒ 4-5 green chillies or as per your taste
✒ 3 Tomatoes
✒ 1 Lemon (optional)
✒ 1 Lemon (optional)
✒ 5-6 Curry leaves
✒ 2 tbsp cooking oil
Dry ingredients
✒ 2 tsp coriander powder
✒ 2 tsp Red chilly powder
✒ 2tsp turmeric
✒ salt to taste
Process of making Spicy Black-eyed Peas Garlic Masala Fry
 |
| Spicy Black-eyed Peas Garlic Masala Fry |
✏Step 1: Wash and Soak Lobia Overnight
◾Wash and soak the lobia in fresh water for about 6-8 hours or for overnight.
 |
| Black-eyed Beans |
 |
| Lobia (before soaking and after soaking) |
(Step 2 and 3 can be performed simultaneously)
✏Step 2: Pressure Cooking of black-eyed beans {lobia / Chawli}
◾Wash, drain off the water and pressure cook black-eyed peas by adding 600-700 ml water and 1tsp salt. Allow 2-3 whistles.
◾Remove in colander, Keep aside. (Note : over night soaked black-eyed peas gets cooked within 2 whistles)
✏Step 3: Make Coarse Paste
◾Wash coriander leaves
◾Roughly chop tomatoes, ginger, garlic, green chilies.
◾ Put all in a chopper or blender, make a coarse paste.
✏Step 4: Cooking time
◾Heat 3 tbsp of oil in a pan and add the coarse paste prepared in step no. 3, cook on high fire, keep stirring constantly. Cook for 3-4 minutes.
◾Add all dry ingredients i.e. turmeric, red chilly powder, coriander powder and salt (add salt in less quantity as already added at the time of pressure cooking of Chawli).
◾Add boiled lobia with little water and mix gently into gravy. Cook on Simmer for 3-5 minutes till it thickens. Serve hot, garnished with fresh coriander leaves.
◾Serve with roti or naan.
No comments:
Post a Comment