Lobia Subzi | Lobia Curry
If you are looking to make an easy subzi for dinner, then this lobia subzi is the perfect choice. This lobia curry is so simple to make and is very delicious and works great with rice or roti.
Servings: 4 People
Calories: 339kcal
Equipment
- Pressure Cooker
- Grinder
- pan
- bowl
- spatula
Ingredients
- 1 ½ cups Karamani / Black-eyed peas / lobia
- 1 teaspoon Cumin seeds
- 1 teaspoon Tamarind paste
- to taste Salt
- 2 tablespoon Oil
- a handful Cilantro
TO FRY AND GRIND –
- 1 tablespoon Coriander seeds
- 3 -4 Red chilies
- ½ inch piece Cinnamon
- 1 tablespoon Sesame seeds
- ¼ cup Desiccated coconut
- ½ teaspoon Black pepper
- 4 Cloves
- 1 teaspoon Oil
Instructions
- Soak the karamani for about 4 hours and then cook it in the pressure cooker for about 3 whistles. Add salt when cooking the beans. If you are like me and forgot to soak the karamani, don’t panic and just cook it for a couple more whistles.
- Fry the ingredients mentioned under the table in 1 teaspoon of oil and grind it to a paste when it cools down. Add a little water when grinding.
- In a pan, heat oil and add the cumin seeds. When the seeds splutter, add the cooked beans with the water.
- Let the black eyed peas curry come to a boil and then add the ground masala paste along with the tamarind pulp. Add the salt needed. We might not need any salt since we added salt when cooking the beans. Check before adding any more salt.
- Let the subzi come to a boil again. Mash a few beans with the ladle as it helps to thicken the gravy. Simmer for about 10 minutes and then add cilantro.
- Serve with Chapatti or rice.
Nutrition
Calories: 339kcal | Carbohydrates: 42g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 15mg | Potassium: 777mg | Fiber: 9g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 6mg