Lobia Masala / Black-eyed Bean Curry

The relaxed day of the week, the day we love to be on bed as long as possible, wake up a little late and laze...skip breakfast as the time has already gone past...

This has inevitably fallen on such Sundays' brunch menu. The time spent in the kitchen is comparatively less, a  rice and curry and  phulkas to compliment, if in a mood to go a bit elaborate, I simply love whipping this up as it is a family favourite.
How do I save time on such a lazy morning? I prepare the 'to sauté and grind to a paste' part the previous day and the meal gets ready in a jiffy!


The basic gravy is made just like in Mushroom Masala, one of the most popular posts. 


To Serve 4, you need;

1 cup of cow peas / lobia (white or yellow or red or a combination as I do)
2 Green chillies- slit lengthwise
1 tbsp oil
  1/2 tsp red chilli powder
  1/2 tsp curry powder
  1/2 tsp garam masala
  1/4 tsp pepper powder  
  1/4 tsp turmeric powder
Fresh coriander leaves-to garnish 
Salt- to taste

To sauté and grind to a paste

2 large or 3 small, sliced thin or minced-big onions
2 tbsps oil
1 tsp ginger-garlic paste
1-2 tomatoes- cut into 8 pcs each

                  I used a combination of yellow, white and red lobia

• Wash and soak the cow peas (lobia) in luke warm water for 3-4 hrs. Drain and pressure cook until 2-3 whistles adding enough water and a little salt.You can also cook them in a pan but ensure they are cooked well and soft.

• Meanwhile, heat the 2 tbsp oil in a kadai or a non stich pan and sauté the sliced onions until golden brown in colour.

• Add garlic paste and cut tomatoes. Sauté well till the raw smell disappears and the tomatoes turn pulpy.

• Cool and grind this into a smooth paste adding very little water if needed. Keep aside.

• Heat the 1 tbsp oil mentioned formerly. Add green chilles, chilly powder, turmeric, pepper powder, garam masala and salt in that order.

• Add the ground paste and mix well adding a little water. Press or mash the cooked cow peas twice or thrice (not too much or else will be mushy) and simmer along stirring now and then till the gravy reaches the right consistency.(You may need to add, more or less, one cup of water while it simmers).The curry thickens while cooling down.

• Serve hot garnished with minced coriander leaves and fresh cream if you prefer.Cow peas masala goes best with any variety of Indian roti or Pulao.

I served the curry  piping hot with a bowl of warm ghee rice.:)

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