INGREDIENTS:
1.Lobia(soaked in water for 8-10 hours)-500gm
2.Chopped onions-1 cup
3.Chopped tomatoes-1/2 cup
4.Ginger paste-1 tablespoon
5.Garlic paste-1 tablespoon
6.Hing-1 teaspoon
7.Fenugreek seeds-1 teaspoon
8.Bay leaves-2
9.Fennel powder-1 teaspoon
10.Roasted coriander powder-2 teaspoons
11.Roasted cumin powder-2 teaspoons
12.Garam masala powder-1teaspoon
13.Turmeric powder-3 teaspoons
14.Kashmiri red chilli powder-1 tablespoon
15.Chopped green chillies-1 teaspoon
16.Kasuri methi -1 teaspoon
17.Chopped coriander leaves for garnishing
18.Salt according to taste
19.Mustard oil-5-6 tablespoons
METHOD:
First boil the soaked LOBIA in pressure cooker by adding some salt and turmeric powder. Make sure that lobia should not be overcooked. Now place a wok on flame.Pour mustard oil and let it be hot.Now add to it the bay leaves,hing and fenugreek seeds.Now add to it the chopped onions. Stir it and let it be light brown in colour.Then add to it the chopped tomatoes, let it become soft.Then add to it ginger-garlic paste.cook all the masala for 2-3 minutes. Then add to it all the dry masala one by one.again cook for couple of minutes till the oil is visible from the sides.Now add the boiled lobia into it.mix all the masala with the lobia properly.Then let it simmer in low flame for 10 minutes. In between stirring is necessary otherwise lobia may burn from the bottom. Lastly add kasturi methi leaves ,cover it and give it a standing time for 3-4 minutes.Finally garnish it with chopped coriander leaves. Lobia Masala is ready to serve with hot phulkas.
1.Lobia(soaked in water for 8-10 hours)-500gm
2.Chopped onions-1 cup
3.Chopped tomatoes-1/2 cup
4.Ginger paste-1 tablespoon
5.Garlic paste-1 tablespoon
6.Hing-1 teaspoon
7.Fenugreek seeds-1 teaspoon
8.Bay leaves-2
9.Fennel powder-1 teaspoon
10.Roasted coriander powder-2 teaspoons
11.Roasted cumin powder-2 teaspoons
12.Garam masala powder-1teaspoon
13.Turmeric powder-3 teaspoons
14.Kashmiri red chilli powder-1 tablespoon
15.Chopped green chillies-1 teaspoon
16.Kasuri methi -1 teaspoon
17.Chopped coriander leaves for garnishing
18.Salt according to taste
19.Mustard oil-5-6 tablespoons
METHOD:
First boil the soaked LOBIA in pressure cooker by adding some salt and turmeric powder. Make sure that lobia should not be overcooked. Now place a wok on flame.Pour mustard oil and let it be hot.Now add to it the bay leaves,hing and fenugreek seeds.Now add to it the chopped onions. Stir it and let it be light brown in colour.Then add to it the chopped tomatoes, let it become soft.Then add to it ginger-garlic paste.cook all the masala for 2-3 minutes. Then add to it all the dry masala one by one.again cook for couple of minutes till the oil is visible from the sides.Now add the boiled lobia into it.mix all the masala with the lobia properly.Then let it simmer in low flame for 10 minutes. In between stirring is necessary otherwise lobia may burn from the bottom. Lastly add kasturi methi leaves ,cover it and give it a standing time for 3-4 minutes.Finally garnish it with chopped coriander leaves. Lobia Masala is ready to serve with hot phulkas.
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