How to make Spicy Lobia-Cook Smart -
Lobia cooked in the Goan style – spicy and full of flavour
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Black eyed peas (lobia), Turmeric powder (हल्दी का पावडर)
Cuisine : Goan
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Sweet and Sour Onions Mangalorean Toi Dahi Ma Bheeda Aloo Gobhi Methi
Spicy Lobia-Cook Smart Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Spicy Lobia-Cook Smart Recipe
Black eyed peas (lobia) soaked for 4-6 hours 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Dried red chillies 5-6
Fresh coconut scraped 1/2 cup + for garnish
Oil 1 glass
Medium onion roughly chopped 1
Green chillies 3
Garlic finely chopped 2 teaspoons
Sugar 1 teaspoon
Tamarind paste 1 teaspoon
Method
Step 1
Heat sufficient water in a deep non-stick pan. Add black eyed peas, salt and turmeric powder, mix well and boil.
Step 2
Dry roast coriander seeds and cumin seeds till fragrant. Remove from heat and cool.
Step 3
Grind these roasted spices with red chillies, coconut and sufficient water into a smooth paste.
Step 4
Heat oil in a non-stick pan. Add onion and saute well.
Step 5
Slit green chillies lengthwise and add to the pan. Add garlic and saute for 2 minutes.
Step 6
Add ground paste, mix well and sauté for 2 minutes. Add boiled black eyed peas along with the stock and mix well.
Step 7
Add sugar and tamarind paste and mix well. Simmer for 3-4 minutes.
Step 8
Garnish with a little scraped fresh coconut and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
