Lobia is known as black-eyed beans. If I am not wrong this lobia is called 'borboti kolai' in Bengali. We normally boil it with different vegetables like potato, sweet potato, radish and eat with puffed rice. I know it sounds quite weird who is reading for the first time. But the taste of borboti kolai sidhho is totally divine. We just use salt for seasoning and put tadka of dry red chilli in 1 teaspoon oil. You can try it too.
When I came to Bangalore after my marriage, my husband bought lobia and I was totally puzzled how to cook it as side dish for roti. Then he guided me and said cook it with onion ginger garlic masala. I prepared the same way he gave the instructions and it was really tasty and it was totally different from the dish I was referring earlier. And then on I started cooking lobia masala as a side dish for roti.
Lobia Masala / Black-Eyed Beans Masala
Lobia - 1 cup
Onion - 2 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Tomato - 1 small, chopped
Refined Oil - 2 to 3 tablespoon
Salt to taste
Green Chilli - 2
Cinnamon Stick - 1 inch
1. Soak Lobia for 4 hours and later drain the water. Put it in the pressure cooker (Adjust water level) and wait for 1 whistle. Allow to release the pressure. If you are soaking for 2 hours, you might have to put more than one whistle. Lobias should not be overcooked and mashy, it has to be intact from outside and cooked inside.
2. Now heat oil in a wok and add cinnamon stick, later add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and saute for sometime. After that add all the dry spices including salt.
4. Next add chopped tomatoes and cook until the raw smell is gone. Add 1/4 cup water and cook all the spices.
5. Finally add boiled lobia and add 1/2 cup water, simmer the gas and cook it by covering with ...