White Lobia Curry - a healthy and delicious Curry!

After a small break from active food blogging due to work pressures, I finally decided to get into the blogging mode this Saturday. I had promised Amma that since this weekend I am at home, I will positively add one of her super yummy and delicious recipes and as committed, here is one of Amma's super delightful White Lobia Curry.

White Lobia is Appa's favourite and we tend to have this atleast once a week in varied forms. I love this curry as it tastes good with almost anything be it a bread, pav, roti, paratha, naan or rice and any form of Biryani | Pulavs.

With Summer in full blast in Mumbai, a light meal washed down with the cooling Chaas is simply heaven! So today Amma planned for lunch a simple yet filling and super healthy White Lobia Curry along with Jowar Rice Roti and Masala Chaas

INGREDIENTS

200 gms White Lobia

For Curry

4 Tomatoes, big, roughly chopped
2 Onion, big, roughly chopped
3 Green Chilli, adjust as per your preference for spice
3 to 4 Lavang | Clove
2 Green Elaichi | Cardamom
1 tsp Jeera | Cumin Seeds
3/4" Dal Chini | Cinnamon Stick
1 Tej Patta | Bay Leaf
2 tsp Oil
1 tblps White Til | Sesame Seeds, dry roasted

2 cups Water | As per required consistency of curry

1/4 tsp Garam Masala Powder
1 tsp Salt | To taste

2 tblsp Fresh Dhania | Coriander, finely chopped

METHOD

• Preparing White Lobia:
• Wash and soak White Lobia for atleast 4 hours.
• Drain, add fresh water and pressure cook soaked White Lobia for 3 whistles. 
• Once pressure is released, remove cooked White Lobia and keep aside.
• For Curry:
• Heat oil in a non stick kadhai and add jeera.
• When jeera splutters, add tej patta, green elaichi, lavang and dal chini. Saute for about a minute till nice aroma wafts.
• Add roughly chopped onion and saute for 2 minutes.
• Add roughly chopped tomatoes, green chilli and saute for another 3 to 4 minutes.
• Transfer sauteed tomatoes and onion with masalas to a plate. Once they cool to room temperature, discard Tej Patta.
• Add to this the dry roasted white til and grind all of them to a smooth paste.
• In the same non stick kadhai, transfer the ground paste and add the cooked White Lobia.
• Mix well and add sufficient water as per the curry consistency of your choice.
• Keep the flame on high till the curry comes to a boil. Then reduce the flame to low.
• Add salt, garam masala and mix well.
• Let this cook on low flame for another 10 minutes stirring occasionally.
• Switch off the gas.
• Transfer to a serving bowl and garnish with dhania leaves.
• Serve hot with any Roti | Paratha | Methi Thepla | Puri | Rice | Jowar Rice Roti . 

We relished this aromatic and delicious White Lobia Curry with Jowar Rice Roti .

We have used:
1. Sundrop Heart Oil

2. Tata Salt Lite

3. Everest Royal Garam Masala Powder

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.