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| Lobia Red Black-Eyed Pea Curry |
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| Kirlayle Bagde Ambat |
Did you known you can make 6 to 7 types of dish from 1 Mangalore Cucumber.
Today, we are thrilled to introduce you to the unique and flavorful Mangalore Cucumber. We are here to give you a series of Mangalore Cucumber recipes.
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| Lobia/Red black eyed pea |
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| Sprouted Lobia |
Pre-preparation:
To make this curry you need to sprout the red black eyed pea which takes 3 days:
- Day 1 - soak for 8 hours
- Day 2 - drain water and add in a steamer basket allow it to sprout(You can also hang in a cloth). Sprouting takes atleast 10 hours.
- Day 3 - soak in water for 3-4 hours and peel it's skin. Ready to make curry.
Note:
- Do not throw any thing of Mangalore Cucumber. It can be used to make different dish. Check our YouTube Channel Amchi Vasari for more.
Serves - 4 people
Ingredients
- Lobia/Chawli - 140 gram
- Peeled and chopped mangalore cucumber - 235 gram
- Onion - 1 large
- Water - 3 to 4 cups
- Salt as per taste
- Tamarind - small lemon sized
- Fried red short chilly - 5
- Fried red byadgi chilly - 1
- Coconut - ¾ medium sized coconut
- Oil - 2 tbsp
- Onion - 1 small
Method
- For Sprouting Lobia
- Day 1 - Soak lobia in water for 6-8 hours.
- Day 2 - Drain water and place it in a steamer basket(vessel with hole) close it with a lid and allow it to sprout. Sprouting takes at least 10 hours.
- Day 3 - Soak in water for 4 hours and peel the skin off.
- For Masala
- Grind tamarind, grated coconut, fried chilly and water together to smooth thick paste, keep it aside.
- Wash the grinder with little water and keep it aside.
- For Curry
- In a cooking vessel add in chopped onion, chopped Mangalore cucumber, water and salt as per taste. Cook till 80%.
- Add in the sprouted lobia. Cook till it is soft. Do not overcook.
- Add in the masala and grinder washed water if required and give it a good boil. Add salt if required.
- For Tempering
- Add oil and small finely chopped onion and fry till it turns golden brown.
- Add the tempering into the curry.
- Serve hot with rice.
Share your food pictures on Instagram and facebook and tag us @amchivasari or use #amchivasari. Link given below.
Thank youTeam Amchi Vasari
#konkanirecipes #rasam #AmchiDish #Amchigele #GSBFood #konkani #mangalore #saraswat
- Day 1 - Soak lobia in water for 6-8 hours.
- Day 2 - Drain water and place it in a steamer basket(vessel with hole) close it with a lid and allow it to sprout. Sprouting takes at least 10 hours.
- Day 3 - Soak in water for 4 hours and peel the skin off.
- Grind tamarind, grated coconut, fried chilly and water together to smooth thick paste, keep it aside.
- Wash the grinder with little water and keep it aside.
- In a cooking vessel add in chopped onion, chopped Mangalore cucumber, water and salt as per taste. Cook till 80%.
- Add in the sprouted lobia. Cook till it is soft. Do not overcook.
- Add in the masala and grinder washed water if required and give it a good boil. Add salt if required.
- Add oil and small finely chopped onion and fry till it turns golden brown.
- Add the tempering into the curry.
- Serve hot with rice.
Share your food pictures on Instagram and facebook and tag us @amchivasari or use #amchivasari. Link given below.
Thank you
Team Amchi Vasari
#konkanirecipes #rasam #AmchiDish #Amchigele #GSBFood #konkani #mangalore #saraswat
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