Karamani/Lobia/Raungi/Chowli – all different names for cowpeas or black eyed beans. It is found is almost every past of India and is made in different style. Its can be made dry but today I made curry and Served with steamed rice.
Serves : 4
1/2 cup Brown Black Eye Peas (Brown Lobia)
1/2 cup White Black Eye Peas (white Lobia)
2 table spoon oil
1/2 tea spoon cumin seeds (jeera)
2 medium size onions finely chopped
2 medium size tomatoes finely chopped
3 green chillies finely chopped
3 table spoon garlic finely chopped
1 table spoon ginger finely chopped
1/2 tea spoon turmeric powder
1/2 tea spoon garam masala powder
1/2 tea spoon red chilly powder
1 tea spoon coriander powder
salt as per taste
water as required
Pressure cook the lobia.
Heat oil in a wok and then add cumin seeds, let that splutter and then add onion garlic and ginger and fry them on low flame till its become golden brown, then add tomatoes, chillies, turmeric powder, red chilly powder, coriander powder, garam masala and salt as per taste and cook till the tomatoes and the onion is well blended. Now add the boiled lobia and water as required for the gravy and bring it to boil on a high flame. Reduce the flame to low and cook for 5 more minutes after its boiled.
Garnish it with some chopped coriander leaves and serve hot with stemmed rice.
Thanks for reading.
- Baingan Bharta North Indian Style (Momma’s Special) (upintheflame.wordpress.com)
- Dal fry. (upintheflame.wordpress.com)
- Rajma masala restaurant style ( Kidney Beans )