Wash and soak the lobia for 4 hours. After that, pressure cook them for 3 whistles, with salt, turmeric powder and 2.5 cup of water. After the 3rd whistle, switch off the heat and let the pressure release gradually.
In a pan/kadai, heat oil over medium heat and add asafoetida and cumin seeds to it. Once they crackle, add chopped onions and sauté till onion is pinkish brown.
Add grated ginger and sauté again for few seconds. Add asafoetida, cumin powder, red chilli powder salt and garam masala powder, sauté for a minute. Add chopped tomatoes now and cook till mixture leaves oil.
Add boiled lobia and mix well. Adjust the amount of water according to your desired consistency. Let them boil for few minutes. Switch off the heat.
Transfer to a serving bowl and serve hot with rice and bread of your choice.
Notes
As cooking time varies with different pressure cooker, adjust the timing accordingly.
Cooked lobia should be soft not mushy.
Add one tablespoon desi ghee/ clarified butter to it once you switch off the heat. They will taste best.
Nutrition
Nutrition Facts
Lobia Recipe | Black Eyed Beans Recipe | How To Make Lobia Recipe
Amount Per Serving
Calories 145Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 484mg21%
Potassium 322mg9%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 621IU12%
Vitamin C 13mg16%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Eyed Beans Recipe, How to make lobia, Lobia, Lobia Recipe, Rongi Recipe