Today's dish, a curry with fresh lobia/karamani/ black eyed beans is another dish that I had made sometime back. Though dried lobia is available easily, fresh karamani is not found every time, so whenever I find fresh beans like this, I always buy and stock some. We can make all the dishes that we make with dried beans with these fresh ones, no need of soaking and of course they taste awesome. I have added some capsicum for some flavor and also a paste of coconut, small onions and fennel seeds to make a thick curry. We had it with rotis, but the curry would go very well with any kind of pilaf too..
Need To Have
- Fresh Lobia/Black Eyed Beans/Karamani - 1 cup
- Bay Leaf - 1 small
- Black Cardamom - 1
- Cloves - 3
- Green Capsicum - 1 medium, chopped
- Toamto - 1 medium, chopped
- Turmeric Powder - 1/2 teaspoon
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 11/2 teaspoon
- Garam Masala - 1/2 teaspoon
- Chopped Coriander - 2 tablespoons
- Salt to taste
- Grated Coconut - 2 tablespoons
- Small Onions, Shallots - 5
- Fennel Seeds - 1 teaspoon
Wash and keep the fresh lobia beans, grind together all the ingredients given under ' to grind '.
Heat some oil in a pressure pan, add the bay leaf, cloves and cardamom, when it starts sizzling, add the capsicum and tomatoes and saute for a minute. Add the turmeric, chilly and coriander powders and mix.
Then add the salt and the fresh beans along with 1 1/2 cups of water, cover and cook for 2 whistles, then reduce the heat to low and cook for another 7 minutes and switch off.
Once the pressure is released, open the pressure pan, add the ground paste and garam masala, mix and cook for about 2 to 3 minutes. Finally, garnish with the chopped coriander and serve.
The same curry can be made with dried beans.