Black- Eyed Pea Curry

Black-eyed pea are known as cow pea, or lobia, Black-eyed peas have a distinctive flavor and are an all around pulse in Indian cuisine. They’re used to make curries, dals, papads and fritters. Lobia is best serve with steam rice.

I have shared an interesting and easy Lobia recipe in a step by step method with a detailed pictures below.

In a pressure cooker heat oil add curry leaves. when it begin to splutter.

Add onions sautee till the onions changes transparent.

In a blender add coriander powder, turmeric powder, cumin powder, pepper powder, red chili powder.

Add tomatoes, peanut and garlic cloves. Blend to a fine Puree.

Add the above puree to the onions. Stir well.

Add tamarind pulp and pour little water.

Add lobia mix well. Pour required water. Pressure cook for 2-3 whistles.

Once the pressure released, open the lid add brinjal pressure cook for 1 whistle.

Lobia is best serve with steam rice.

INGREDIENTS

  • 1 cup black eyed pea/ lobia
  • 2 tbsp oil
  • 2 sliced onions
  • 4 small tomatoes
  • Salt as needed
  • 5-6 garlic cloves
  • 1 tbsp peanut
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp pepper powder
  • 1 tbsp tamarind pulp
  • 4 brinjal
  • Coriander leaves for garnishing

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INSTRUCTIONS

  • In a pressure cooker heat oil add curry leaves. When it begin to splutter add onions sautee till the onions changes transparent.
  • In a blender add turmeric powder, red chili powder, coriander powder, cumin powder and pepper powder, chopped tomatoes, peanut, garlic cloves blend to a fine puree.
  • Add the above puree to the onions, stir well.
  • Add tamarind pulp and pour little water.
  • Add lobia mix well. Pour required water. Pressure cook for 2-3 whistle.
  • Once the pressure released, open the lid add brinjal pressure cook for 1 whistle.
  • Lobai is best serve with steam rice.

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