1 cup lobia (black-eyed bean)
2 onions finely chopped
1 tablespoon oil
1/2 teaspoon rai (mustard seeds)
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon dhania powder
1/2 teaspoon maharastrian garam masala
1/2 tablespoon gud (jaggery)
Salt to taste
2 tablespoons hara dhania finely chopped
1 tablespoon dry coconut grated
1 tablespoon lemon juice
Soak lobia for 7-8 hours in water.
Add salt and pressure cook.
Heat oil in a pan, and add rai and hing.
Add onions and fry till its soft.
Sprinkle haldi, mirch, dhania powder, garam masala and mix well.
Add boiled lobia and pour some hot water if required.
Bring it to a boil for 2 mins.
Garnish it with hara dhania, grated coconut and lemon juice.
Serve hot with rice and roti.
- Instead of lemon juice one can also use imli (tamarind) pulp as per taste or kokum (amsul) 2 pieces while boiling.
- Finely cut tomatoes added after frying onions also taste good.
- 1 teaspoon of ginger garlic paste can also be added with onions.