Black Eye Bean Masala

Black Eye Bean Masala is a gravy made with Black eye bean cooked with onion, tomato and spices.Black Eye Bean can be made in variety of ways. In gravy mode, it serves well as a side dish for rice/roti, boiled black eye bean makes a good choice for a healthy salad, it can be substituted in place of vegetables while making kozhambu/sambar in south-indian style or dal in north-indian style. 

Health Benefits of Black Eye Bean:

Black Eye Bean is rich in fibre, low in fat and calories, making it a healthy addition in the weight loss diet plan. It is also a rich source of protein for non-meat eaters & it is also rich in Iron.

English Name: Black Eye Bean/Tamil Name: Karamani/Hindi Name: Lobia

Best Accompaniment for : Chapathi/Roti/Phulka/Vegetable Pulav/Jeera Rice/Ghee Rice/Peas Pulav

Ingrediants:

Black Eye Bean (Lobia) : 1 Cup cooked
Big Onion – 1, Cut into big pieces, to be grinded
Big Tomato – 1, Cut into big pieces, to be grinded
Medium Onion – 1, Chopped into small pieces
Red Chilly Powder – 1-2 Tsp
Coriander Powder – 1-2 Tsp
Haldi – 1 Tsp
Salt – 2-3 tsp
Oil – 3 tsp
Jeera – ½ tsp
Ginger-Garlic Paste – 1 tsp 

Pre-Requisties:

1. Overnight Soak Black Eye Bean for 8 hours and next day, cook in pressure cooker for about 3-4 whistles max. Cool & open, strain the bean and keep ready. Preserve the bean cooked water for later use.
2. Grind to a fine paste : Onion (cut big) + tomato (cut big) & keep the paste ready

Method:

1. In Kadai, Season with oil and jeera , when jeera splutters add ginger-garlic paste and fry for few seconds.

2. Add the finely chopped onion and fry until it turns brown.

3. Add the onion-tomato paste and cook for 2-3 mins, add the preserved bean water to this and let it boil for another 2-3 mins.

4. Add the red chilli powder, coriander powder, haldi and salt and mix well and allow everything to cook well, until you see oil separating/oozing from the mixture.

5. Now add the cooked black eye bean to the above and some more bean cooked water and mix well. Allow entire contents to cook for 10 mins, stirring occassionaly, until it is in a slightly thick gravy consistency.

6. Garnish with coriander leaves and remove.