Rongi or white Lobia in gravy

Name: Rongi or white Lobia in gravy
Cuisine: Indian
Ingredients: 1 cup white lobia soaked over night; 2 tomato puree; 1 big onion chopped finely; 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

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

Good combination with rice and chapati

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

Good combination with rice and chapati

Saved

Ingredients

1 cupwhite lobia soaked over night
2tomato puree
1big onion chopped finely
to tasteSalt
1/2 tspRed chilli powder
1 tspCoriander powder
2 tbspCoriander leaves
1/4 tspTurmeric
1 tspGaram masala
1 tspRajmah masala
1 tsp eachGinger garlic chopped
as neededCurry leaves few
2 tbsp or lessOil

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Steps

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
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