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.
Course Main Dish – Gravies
Cuisine Andhra Pradesh
Keyword Easy Side Dish, Easy Side Dish for Meals
By Cook Method Pressure Cooker, Stovetop
Occasion Meals for Two
By Diet Gluten Free, Healthy Recipes, Protein Rich
Dish Type Gravy Side Dishes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Author Srivalli
Ingredients
For the Masala Paste
1cupRoasted Peanuts
4 - 5clovesGarlic
1 Curry Leavessprig
1tspRed Chili Powder
1tspCoriander Powder
2medium Tomatoessave 1/2 for the gravy
For the Gravy
2tspCooking Oil
1tspMustard Seeds
1/2tspUrad Dal
1 Curry Leavessprig
1cupOnions finely chopped
1/2medium Tomato
2cupsBlack 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.