Lobia with pumpkin

COWPEA / LOBIA WITH PUMPKIN

INGREDIENTS

• White OR red cowpea / lobia – 1 cup
• Chopped pumpkin – 2 or 3  cup  
• Freshly grated coconut – ½  cup
• Red chilli pwdr – ½ tsp
• Sambar pwdr – 2 tsp
• Turmeric- ½ tsp
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• jeera – 1/2 tsp
• Finely chopped onion /shallots – ¼ cup
• Curry leaves – few
• Salt to taste

PREPARATION

1. Wash ,rinse and soak the lobia over night or for 3 to 4 hrs . [ better to soak over night ]
2. Pressure cook the lobia for 4 to 5 whistles with little salt till soft  .
3. In a pan dry roast the coconut till golden . Lower the flame and add the masala pwdrs and roast till aromatic .Off the flame . [ don’t burn ]
4. Cool it and grind it into coarse pwdr .
5. Peel the pumpkin and chop into small cubes to reduce cooking time .

METHOD

Cook the pumpkin a open pan with little water .

Let  it become soft and mushy .

Add the cooked lobia into it and mix well .

Add the coconut pwdr and mix well.

Adjust salt .

Add little water if required .

Cook for 2 – 3 mins .

Heat oil in a small pan ,add mustard seeds + jeera and let it crackle .

Add onion +  curry leaves .

Fry till light brown .

Pour the tempering over the gravy and off the flame .

Serve with hot rice and any side dish .

NOTES

1. Roasting the coconut adds flavour to the masala .
2. Pumpkin gives little sweet taste to the gravy .
3. Instead of pumpkin ,we can also try with raw banana and yam [ suran ]
4. Cooking time for the lobia depends on for how long you soaked .

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