Wednesday, March 25, 2009
Lobiya Masala & my 150th Post
Yipeeeeee....! I am 150 posts old...:D Cooooool.... and its time to have a mini celebration...:d Thank u all my friends and other bloggers who helped me thru all my troubles...with ur lovely words and comforting support. Love u all...:) Thank u once again !
I am not a big fan of Lobiya (arabic) known as black eyed beans and also known as Chavali in hindi. But i do like the fresh black eyed peas which I made a bhaji out of to eat along with chapati.
Some facts about Lobiya: "Originally native to Africa, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution.  The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium (211mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU) among other nutrients"
Traditionally lobiya is supposed to be eaten for goodluck on the "New Year's Eve" in the southern American region. The same is the custom in many other countries. Actually I remember my mom making sweets using lobiya known as "karamani or payar" in tamil. So this is also a tradition in southern part of india I guess... hehhe..:) Nice discovery right?Anyways enough of the history of this bean. Well I came to make this recipe coz I had lot of frozen lobiya in my freezer. So here goes the recipe....
Frozen Lobiya - 2 cups (thawed at room temperature)
Onion - 1 finely chopped
Tomatoes - 2 finey chopped
Green chillies - 2 slit lenghtwise
Minced Ginger - 1 tbsp
Garam Masala - 2 tsp
Salt to taste
sugar - 1/4 tsp
Green corinader leaves for garnish
Jeera - 1tsp
Thaw the lobiya and steam it in a microwave for 4 minutes (high).
In a kadhai heat the oil and add the jeera. Allow to splutter and then add the ginger and green chillies. Saute for few minutes. Now add the onions and mix well. Cook till the onions r transparent. Add the tomatoes and cook till the tomatoes r tender. Add the salt, sugar and garam masala. Mix well. Add the lobiya mix well. Add 1/2 a glass or water and cook it covered for 5 minutes on medium heat. Stir in between. Cook till the water reduces a bit and the bhaji is no more liquidy.
Garnish with corinader leaves.
Serve with hot phukas or chapathis...:) Enjoy