Lobia gravy is a yummy and healthy recipe in smooth gravy of tomatoes. Cooked in my style, you will love the unique taste.
1 cup (black eyed pea )
2 medium size tomatoes
2 medium size onions
3-4 red dry chilly
2-3 garlic cloves
1/4 tea spoon red chilly powder
1/2 tea spoon turmeric powder
1 tea spoon cumin coriander powder
1/2 tea spoon cumin seeds
1/2 tea spoon Maggi masala
2 tbsp refined oil
salt to taste
Soak the Lobia in 3 cup water overnight.
Take 3 cup water in a pan.
Remove the skin of onion and garlic.
Cut onion in four parts.
Now add onions, garlic, red chilly to this water and boil for 5-6 minutes.
Turn off the gas and add tomatoes to the water and cover the lid.
Open the lid after 15 minutes, the tomatoes will get soft, so let the tomatoes cool and then remove the skin of tomatoes.
Now strain the water and blend all the ingredients to a smooth puree.
Heat oil in a pressure cooker, add cumin seeds, when they crackle, add the puree and cook stirring till the mixture leaves oil.
Add all the spices along with salt to taste, saute, strain the water of soaked Lobia and add it, mix well.
Add 1 cup water and cook for 2-3 whistles.
Tasty Lobia in gravy is ready.
Serve hot with rice or chapati.