BLACK EYES BEANS (Rongi / Lobhia)
Ingredients-
- 1 cups of black eyed beans (rongi / lobhia)
- 2 medium size onions
- 3 tomatoes
- 1 green chillies
- 1 ½ tbsp ginger-garlic paste
- A pinch of asafoetida
- ½ tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt to taste
- Coriander for garnishing
Method -
Wash the black eyed beans (rongi / lobhia) well and soak for 2 hours. Drain the soaked water and pressure cook the beans with salt for about 20 mins on low
flame and till they are soft. While the beans are cooking, chop the onions and puree the tomatoes. Heat oil in a pan, add the asafoetida and sauté the onions
till brownish red in colour, add the ginger-garlic paste to it and slit green chillies and fry, then add the tomato puree, red chilli powder, turmeric powder
and coriander powder. Cook the puree well till the raw smell disappears and the oil separate the pan. Finally add the cooked beans, mashing it slightly with
the spoon. Add the garam masala and stir through well and cook for another 5-7 mins with the open lid of the pressure cooker. Garnish with coriander leaves. Serve with Chapatis.
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