Red lobia gravy

RED LOBIA / LAL CHOWLI / KARAMANI GRAVY

 [ Black eyed beans, cow peas, Lobhiya, lobiya, chawli, chavli, Karamani ]

INGREDIENTS

• Red lobia  – 1 cup
• Onion – 1 chopped
• Tomato – 2
• Ginger + garlic paste – 2 tsp
• Turmeric pwdr – ½ tsp
• Red chilli pwdr – 1 ½  tsp or as per taste
• Coriander pwdr – 1 ½   tsp
• Jeera pwdr – ½  tsp
• Garam masala pwdr – 1/2 tsp OR Kitchen king masala – 1 tsp
• Tomato ketchup – 2 tsp
• Sugar – 1/2 tsp
• Oil – 2 tbsp
• Salt as per taste
• Fresh cream – 2 tbsp
• Finely chopped coriander leaves for garnish
• We can also add kasoori methi in end

PREPARATION

1. Wash and Soak the beans for overnight .
2. Once it is soaked again wash it and pressure cook upto  first whistle on medium flame. After the first whistle reduce the flame and cook for 10 mins till the beans becomes soft and tender. 
3. Make a puree tomato + salt + ketchup + sugar

METHOD

Heat oil in a pan .

Add the onion and fry till translucent .

Add ginger garlic paste and stir fry till raw smell leaves .

Lower the flame add  chilli pwdr + turmeric pwdr + garam masala + coriander pwdr  + jeera pwdr + s fry till raw smell leaves .

Add tomato puree and fry till oil separates .

Add the boiled beans with the water  and mix well.

Add hot water as required to adjust the consistency of gravy .[ the gravy thickens on cooling , so adjust water accordingly ]

Bring to a boil .

Simmer on low for few mins and off the flame .

Off the flame and garnish with coriander leaves.

Serve hot with basmati rice, jeera rice , naan , khulcha etc accompanied by  salad ,papad and onion rings.

NOTES

1. Don’t use sour tomatoes.
2. You can also add kasoori methi pwdr in the end.
3. Always add hot water to the gravies, to make it thin .
4. For richness you can add fresh cream

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