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Ingredient
Rongi or white Lobia in gravy
Introduce
Chef :
Rita Mehta ( Executive chef )Rongi or white Lobia in gravy
Good combination with rice and chapati
Ingredient
to taste
Salt
1/2 tsp
Red chilli powder
1 tsp
Coriander powder
2 tbsp
Coriander leaves
1/4 tsp
Turmeric
1 tsp
Garam masala
1 tsp
Rajmah masala
1 tsp each
Ginger garlic chopped
as needed
Curry leaves few
2 tbsp or less
Oil
Cooking instructions
* Step 1
Soaked lobia pour in cooker by adding heeng (asofetida) and all dry masala and garlic ginger,and curry leaves by adding water to 1 inch dip in watering lobia cook for 3_4 whistles or till soft
* Step 2
Now heat oil in a pan add chopped onion and fry till golden add tomato puree and pinch of red chilli. Pour into the cooked lobia and mix well if need water add 1/4 cup of water and again boil it simply and garnish with coriander leaves and serve it
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