Lobia Masala Curry | Alasandala Masala Kura
This Lobia Masala Curry is made with Fresh Alasandalu and in Telugu, we call it Alasandalu Masala Kura or Bobbarlu Curry. We use a lot of these Black-eyed peas in our cooking, both as fresh peas and dried ones.
Servings 4 people
Ingredients
For the Masala Paste
- 1 cup Roasted Peanuts
- 4 - 5 cloves Garlic
- 1 Curry Leaves sprig
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 2 medium Tomatoes save 1/2 for the gravy
For the Gravy
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 Curry Leaves sprig
- 1 cup Onions finely chopped
- 1/2 medium Tomato
- 2 cups Black Eyed Peas / Alasanda / Lobia
- Salt to taste
- A Pinch Turmeric Powder
Instructions
For the Masala Paste
- In a mixer jar, take the roasted peanuts along with garlic, red chili powder, coriander powder, curry leaves, and grind to a powder. Next, add the tomatoes and make a smooth paste again.
For the Gravy
- Wash and pressure cook the alasanda for a whistle.
- Heat a nonstick pan with oil, temper mustard seeds, urad dal, and curry leaves.
- Next, add the finely chopped onions and saute till it turns slightly brown.
- Now add the tomatoes and let them simmer till the tomatoes turn mushy.
- Add the cooked black-eyed peas to this mix and combine well.
- Add the ground masala and let it cook on high.
- Now add the required water and let it come to a boil.
- Garnish with coriander leaves and serve hot with rice.
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