Preparation:
Boil beans in water to which a pinch of soda bicarb is added, till cooked.
Drain, hold under running water in colander, keep aside.
Heat oil in a pan, add seeds, asafoetida, allow to splutter.
Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
Mix all dry masalas (including salt) in 1/2 cup water to a paste.
Add to pan, stir till oil separates.
Add beaten curds, stir continuously, till gravy gets thick and oil
separates.
Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick
again.
Add coriander, stir. Serve hot.
Note: You may used the dehydrated lobia available in stores. Soak
overnight, pressure cook, proceed as above. Also, instead of boiling, you
may microwave for 3-4 minutes, stirring once. Cook covered, after
sprinkling some salt and water. Wash under running cold water and drain,
before adding to masala.
Making time: 20 minutes (excluding boiling time)
Makes: 3 servings
Shelflife: Best fresh |
