Lobia curry is very popular in North India, especially Punjab. It is also called black eyed beans, cowpeas or chawli. It is typically relished with any type of Indian bread like naan, tandoori roti, Kulcha, paratha, etc. accompanied with some green chilies and lemon. It is very wholesome and nutritious. So check out my fusion non vegetarian version of this curry where I paired Lobia with some prawns. It turned out just awesome and yummy. So it is a great party dish, and a must try recipe too, for special occasions.
- 1/2 cup Lobia (black eyed beans), soaked overnight
- 15-20 prawns, deveined & cleaned
- 2-3 tbsp. oil
- 2 bay leaves
- 1 inch cinnamon stick
- 2-3 green cardamons
- 4-5 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste / 1/4 cup tomato puree
- 1/2 tsp. turmeric powder
- 1-2 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- salt to taste
- pinch of nutmeg powder
- 1 tsp. ghee
- coriander leaves to garnish
Pressure cook Lobia with 1& 1/2 cups water till soft. Keep aside. Heat oil and temper with bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.
Add onion and stir fry till light brown. Add prawns and continue to sauté for 2-3 minutes.
Now add the tomato paste, ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
Add the boiled Lobia and simmer, covered on a medium flame till the gravy comes to a desired consistency.
Switch off the flame and add ghee. Give it a stir and garnish with coriander leaves.
Relish it with naan, tandoori roti, roomali roti, kulcha or any type of Indian flat bread. You may also enjoy with jeera rice, pulao, plain biryani or steamed rice.
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