Tuesday, January 17, 2017

Lobia Curry with Coconut Milk

I made the lobia curry with coconut milk this time. It was just a erratic decision since I had this can of coconut milk sitting in the kitchen counter for like ages...and it turned the curry completely different in taste. The coconut milk gave the curry a lovely beautiful creamy texture which I absolutely loved.

Lobia Curry with Coconut Milk
Serves 4

1 cup of black eyed beans / lobia
1 large onion – chopped
1 tomato – chopped
4 cloves of garlic – paste
½ inch ginger – paste
2 green chillies – paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
A handful of coriander leaves – chopped
1 can of thick and creamy coconut milk
1 tsp whole cumin seeds
2 tbsp oil

Wash and soak the lobia / black eyed beans in water for about 2-3 hours.
Pressure cook the lobia / bleack eyes peas with some turmeric powder and salt. It may take 4-6 whistles to cook the peas perfectly.
Once the pressure settles down, transfer the cooked lobia with its water to bowl and keep aside.
Heat the oil in a kadai and add the cumin seeds.
As the seeds start to splutter add the chopped onions to them.
Sprinkle some salt over them and cook the onions until they become golden brown.
Add the ginger-garlic paste and cook for a minute more.
Add the tomatoes. Stir and cook until the oil separates.
Add the turmeric powder, red chilli powder, cumin powder and coriander powder.
Stir and cook for a minute so that the spices can develop their flavours.
Add the cooked lobia beans.
Add the coconut milk.
Cover and simmer on medium flame until you have your desired consistency of the curry.
Finally add the chopped coriander leaves and garam masala powder.
Simmer for 2 minutes more.
Taste and adjust the seasonings.

Switch off the flame and serve hot with plain hot rice or chapatti. 

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