Uttarakhand Chudkani Lobia Black Eye Bean Pahadi Curry

Method

1. 1

   Drain soaked lobia. Pressure cook with 3 cups fresh water, chopped tomato and turmeric for 4 to 5 whistles until completely tender.

2. 2

   Drain saving the cooking liquid.

3. 3

   Heat 2 tbsp mustard oil to smoking in a pan.

4. 4

   Reduce to medium. Add cumin seeds — sizzle. Add asafoetida. Add sliced garlic — fry until golden. Add grated ginger. Stir 30 seconds.

5. 5

   Add coriander powder and red chilli powder.

6. 6

   Stir 30 seconds. Add the cooked lobia with 1.5 cups of the saved cooking liquid. Stir.

7. 7

   Simmer on medium heat for 10 minutes. Mash 4 to 5 beans against the side of the pot to thicken the curry naturally.

8. 8

   Add salt and amchur. The curry should be moderately thin — thinner than most North Indian bean curries.

9. 9

   This Pahadi preference for thinner preparations is intentional.

10. 10

    Add fresh coriander. Serve with roti or rice.