How to Make Chawli (Lobia - Black eyed beans) Masala
Wash and soak chawli in 2.5 cups water for 6 hours and pressure cook for 20 minutes (reduce heat to medium after 3rd whistle and cook for 15 minutes or until done and soft). Allow the cooker to cool it naturally.
Dilute red chilli powder, turmeric powder and coriander powder in 2 tbsps water and keep aside (spice mix).
In a wide pan, heat oil. Add finely sliced onions and fry till golden colour on a low to medium heat.
Add tomato puree / sliced tomato and stir well till well blended.
Add diluted spice mix. Stir well continuously for 2 - 3 minutes until the water dries up.
Add curry leaves. Mix well.
Add boiled chawli (along with stock - may be 1/2 cup) and add extra 50 ml (1/4 cup) water if required. Adjust salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens and creamy. Serve hot.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in