Lauki-Lobia Curry

Silky Bottle Gourd and Black Eyed Peas Sprouts cooked in mildly spiced Gravy

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Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 5-6

Ingredients:
1 medium Bottle gourd, peeled, cored and cut into ½ inch cubes
1 cup dry Black Eyed Beans/AlasanDe KaLu, soaked in water overnight, and sprouted (Sprouting is optional, you can directly cook black eyed peas in pressure cooker)
1 large Onion, finely chopped
3-4 large Tomatoes, finely chopped
½ tsp Cumin-Coriander Powder
½ tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust acc to taste)
1 tsp Garam Masala
½-1tsp Amchur/Dry Mango Powder (adjust acc to taste)
½ tbsp Jaggery/Cane Sugar
Salt to taste

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
A big Pinch of Hing/Asafoetida
2 Springs fresh Curry Leaves
1 tbsp Oil
Method:
Cook black eyed bean sprouts in a pressure cooker or on stove top till it turns tender. The beans should retain their shape and make sure that you don’t over cook it. Drain water (that can be used in making dough for chapatti/roti as it has high nutritional content) and keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, hing and curry leaves. Saute till cumin turns golden red in colour. Mix in finely chopped onion and sauté till it turn golden red, about 3-4 mins. Add chopped tomatoes and cook till it turns pulpy and releases its juice, about 4-5 mins.
Now add all the spice powders (cumin-coriander, turmeric, chilli, garam masala and dry mango powder) along with jaggery, salt to taste and ½ cup of water. Bring the whole mixture to gentle boil and add cubed bottle gourds to it. Cook covered till bottle gourd is tender, about 5-7 minutes, stirring in between to make sure that the curry doesn’t stick to the pan.
Mix in cooked bean sprouts and adjust the seasonings. Add little more water if needed and cook uncovered for another 5 minutes till the bottle gourd is cooked thoroughly and all the flavours blend well.
Garnish with finely chopped coriander leaves and serve this delicious Lauki-Lobia Curry with Roti or Rice and enjoy.  
 
Notes:
Not too fond of bottle gourds? Simply substitute bottle gourd with potatoes and enjoy this curry.
Similarly you can chose not to sprout the black eyed peas and go ahead and cook this curry. Or use any other sprouted beans and enjoy this flavoursome curry.
You can also replace Garam Masala with any other curry powder (Sambar, Aamti etc).