Ingredients

• 1 cup - lobia (white karamani)
• 1/2 cup - soya granules
• 1 cup - onion, chopped
• 1/2 cup - green capsicum, chopped (discard the seeds)
• 1/2 cup - red capsicum, chopped (discard the seeds)
• 1/2 cup - carrot, diced
• 6 tbsp - tomato ketchup
• 1 tbsp - garlic, minced
• 1 tsp - cumin powder
• 1/2 tsp - pepper powder
• Coriander leaves to garnish
• Salt to taste

How to Make Lobia and Soya Stew

• Soak lobia over night in water.
• Add about 3 cups of fresh water, salt and pressure cook for 10 minutes.
• Drain and reserve the stock.
• Soak soya granules in hot water for 15 minutes.
• Drain.
• Heat the stock from lobia.
• Add onion, garlic, green and red capsicum and carrot, cumin, pepper and salt.
• Simmer till the vegetables are soft (Add water if needed).
• Add lobia and tomato ketchup.
• Simmer for 2 to 3 minutes.
• Serve hot garnished with coriander leaves.