Alasandalu Curry Recipe | Bobbarlu Curry | Lobia Curry

Alasandalu curry

Alasandalu Curry Recipe or Lobia curry is a curry made with tomato and onion base gravy with masala and spinach this is completely different from the one that is made in North India as the spices here have a different influence. So lets see how to make Alasandalu Curry.

Ingredients (240 ml cup used):

  • 1 cup of soaked alasandalu / lobia / black eyed peas
  • ½ cup of chopped onions
  • 1 green chili
  • 1 small tomato (optional)
  • 1 large potato, boiled and cubed (optional)
  • Leafy veggies like spinach or methi as needed
  • 1 sprig curry leaves
  • ¾ tsp. ginger garlic paste (can use only ginger too)
  • ½ tsp chili powder
  • ¼ to ½ tsp garam masala or coriander powder (optional)
  • ¼ tsp of mustard
  • ½ tsp cumin
  • Oil as needed

How to make the recipe:

  • To make bobbarlu curry, wash and soak alasandalu for at least 8 to 10 hrs.
  • Pressure cook till soft not mushy. I pressure cook for 2 whistles.
  • Take 2 tbsp. boiled alasandalu/lobia and granulate to smooth paste with little water. Put aside the remainder of the dark peered toward beans.
  • Heat a container with oil, add curry leaves, bean stew, mustard and cumin, when they start to snap, add hing.
  • Add onions, sprinkle some salt and fry till they turn pink.
  • Add ginger garlic glue and sauté till the crude smell disappears.
  • Add tomato, turmeric and minimal more salt. Fry till the tomatoes turn soft, absolutely soft.
  • Add boiled potatoes or any leafy veggies and sauté for a min.
  • Add red chilli powder and fry for a min.
  • Pour water depending on the situation and heat it to the point of boiling.
  • Add the ground paste, beans and garam masala. Cook on a low fire for 5 to 7 mins with the top shut. Adjust more or less water as needed.
  • Serve alasandalu curry with roti or rice.

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