Recipe
Servings - 3 - 4
INGREDIENTS
Lal lobia - 250 grams
Water - 2 litres, divided
Salt - 1 teaspoon
Onions - 150 grams
Garlic - 1 1/2 tablespoons
Green chili - 2 teaspoons
Water - 100 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Kashmiri dry red chili - 2
Bay leaf - 1
Black mustard - 1 teaspoon
Tomato puree - 100 grams
Ginger paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Water - 150 milliliters
Garam masala - 1 1/2 teaspoons
Dry fenugreek leaves - 1 tablespoon
PREPARATION
- In a bowl, add 250 grams lal lobia, 1 litre water and soak for 6 hours.
- Take a pressure cooker, add soaked lal lobia, 1 litre water, 1 teaspoon salt and cover it with lid.
- Cook until you hear 5 - 6 whistles.
- Open the lid and remove it from heat.
- In a blender, add 150 grams onions, 1 1/2 tablespoons garlic, 2 teaspoons green chili, 100 milliliters water and blend it into a puree.
- Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 2 kashmiri dry red chili, 1 bay leaf, 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
- Then, add the blended onion puree and mix it well.
- Cover it with lid and cook for about 10 - 15 minutes on medium heat.
- Open the lid and give it a nice stir.
- Now, add 100 grams tomato puree and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 tablespoon ginger paste and mix it well.
- Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
- Now, add the boiled lal lobia and mix it well.
- Add 150 milliliters water and mix it again.
- Bring it to a boil.
- Add 1 1/2 teaspoons garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat.
- Garnish with ginger and coriander.
- Serve hot.