Lobia curry

Method

1. Soak the lobia overnight or for a few hours.
2. Drain and rinse the lobia with water.
3. Heat oil in the pressure cooker.
4. Add the cumin seeds and let them sizzle.
5. Then add the chopped onions.
6. Stir and sauté till the onions become translucent.
7. Add the chopped ginger, garlic, and green chillies.
8. Sauté till the raw aroma of the ginger and garlic goes away.
9. Then add the chopped tomatoes and stir.
10. Next add all the dry spices – turmeric powder, coriander powder, and garam masala.
11. Stir and sauté the masala on a low flame, till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker and you see the oil leaving from the sides.
12. Now add the lobia or black-eyed beans. Stir well.
13. Then add 3 cups of water. Add salt and stir.
14. Cooked it for 8 to 9 whistles if soaked for only half an hour. If you have soaked it overnight or for 2 to 3 hours, it will take less time to cook.
15. Check the lobia once it’s done it should be soft.
16. Once the lobia beans are cooked, simmer the gravy without the lid so that it gets thickened.
17. You can also mash a few cooked beans to thicken the lobia masala gravy.
18. The consistency of the lobia masala gravy is neither thin nor thick.
19. Lastly, add coriander leaves and give a final stir.