Broad Bean Vegetable (Lobia)

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - fresh, shelled broad beans
  • 1 stalk - curry leaves
  • 1 tsp - coriander leaves, chopped
  • 1/2 tsp - ginger
  • 1/2 - tomato, chopped
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • 1/2 cup - fresh curd
  • 1 tsp - red chilli powder
  • 1/2 tsp - dhania powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - garam masala
  • 2-3 pinches - asafoetida
  • salt to taste
  • 1 tsp - sugar
  • lemon juice to taste
  • 1 tbsp - oil
  • a pinch of soda bicarb

How to Make Broad Bean Vegetable (Lobia)

  • Add a pinch of soda bicarb in water and boil the beans in it until cooked.
  • Drain and hold under running water in a colander, then keep the beans aside.
  • Heat oil in a pan, add the seeds, asafoetida and allow spluttering.
  • Add the chilli powder, ginger, curry leaves and tomato and stir-fry for 2 minutes.
  • Mix all the dry masalas (including salt) in 1/2 cup of water to prepare a paste.
  • Add the paste to the pan and stir until the oil separates.
  • Add the beaten curd and stir continuously until the gravy thickens and the oil separates.
  • Add the beans and sugar and stir.
  • Simmer for 5-7 minutes until the gravy becomes thick again.
  • Add coriander leaves and lemon juice, and stir. Serve hot.

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