Lobia Gravy / Black Eyed Peas Curry / Karamani Masala

Lobia gravy / Black eyed peas curry / Karamani masala curry is a very tasty and easy to prepare lobia curry made with black eyed peas and goes well with chapati or jeera rice.

The following ingredients are needed to prepare Lobia Gravy / Black Eyed Peas Curry / Karamani Masala Curry.

Ingredients:-

Lobia/ Karamani.-3/4 cup
Onion.                 -1
Dry red chilly.     - 2
Bay leaf.              -1
Mustard seeds.    -1tsp
Cumin seeds.       -1tsp
Asafoetida.          -1/2 tsp
Water.                   - as needed
Salt.                      - to taste
Oil.                        -2 tbsp

For grinding Tomato Paste:-

Tomato.              -3
Green chilly.      -2
Ginger chopped.-1/2 tsp
Garlic chopped. -1/2 tsp

For Spice Masala Paste:-

Gram flour/Besan. -1tbsp
Red chilly. powder.-1tsp kashmiri
Coriander powder.  -2 tsp
Turmeric powder.    -1/2 tsp
Garam masala.         -1 tsp
Jeera powder.           -1/2 tsp
Water.                      -as needed

Instructions:-

1). Wash and soak lobia / karamani / black eyed peas in water overnight. Drain and pressure cook  the soaked lobia for 4 to 5 whistles adding water. Keep aside the cooked lobia.

2). Grind 3 roughly chopped tomatoes along with chopped ginger, chopped garlic and chopped green chilly to a smooth paste.Keep aside ground tomato paste.

3). In a bowl add gram flour (besan), kashmiri red chilly powder, coriander powder, turmeric powder, jeera powder, garam masala powder and little water and mix well without lumps. Keep aside the spice masala paste.

Method:-

1). Heat 2 tbsp oil in a kadai. Add bay leaf and saute well. Splutter mustard seeds and cumin seeds. Add dry red chillies and saute in oil. Add asafoetida (hing powder) and mix well. Add finely chopped onion into the kadai and fry till onion turns golden brown.

2). Add ground tomato paste and 1/2 cup of water into the kadai. Mix well and boil for 5 minutes on low flame or until raw smell goes.

3). Add spice masala paste, required salt and 1/2 cup of water into the kadai. Mix well and boil for 5 minutes on low flame and saute well in between.

4). Add cooked lobia into the kadai and mix with the masala paste. Boil and cook the masala curry for 5 minutes and switch off the flame.

5). Cover the lobia masala curry with a lid. After 15 minutes open the lid and mix the curry well.

Lobia gravy / Black eyed peas curry / Karamani masala curry is ready to serve hot with chapathi or jeera rice.