Guest Post Series: LOBIA SUVA BHAJI SUBZI (Sauteed Dill with Black-eyed peas) by Shobana Rao

 

 Hope you all found Ashwini Kamath's Piyava tambali very useful last week. This week my guest is another senior blogger whom I hold in high esteem. She is respected by all and much liked in the blogging community. She is very humble, helpful and resourceful. It is my pleasure to introduce to you Shobana Rao. She blogs @ Cooking with Shobana.Her blog has a plethora of recipes that are traditional Konkani as well as several fusion recipes. She resides in Bangalore, India.

 I am honored to have her write a guest post for me. Today, she has brought us Lobia Suva Subzi which is essentially a dish in which black-eyed peas have been cooked with Dill leaves and spices in a very flavorful manner. Do check her blog "Cooking with Shobana" for more healthy and delicious recipes.


This healthy dish of legume and greens is made as a Guest Post for my friend, Suchitra Kamath who has an interesting blog full of healthy recipes called,"Su's Healthy Living." 

The main ingredients in this dish are Black Eyed Beans and Dill Leaves (called Lobia and Suva Bhaji in Hindi respectively). Dill leaves are called Shepu in Marathi/Konkani and Sabsigge Soppu in Kannada. You might be interested to know that Black Eyed Beans (also known as Black Eyed Peas) have many health benefits while Dill Leaves have a distinctive and special flavour all of their own.

You can enjoy this dish with rotis or as a side dish with the main meal.

Servings:

Ingredients:

• Lobia ( Black Eyed Beans), 1 cup
• Suva Bhaji ( Fresh Dill Leaves), chopped, 2 cups
• Rai ( Mustard Seeds), 1/2 tsp
• Jeera (Cumin Seeds), 1/2 tsp
• Curry Leaves, a sprig
• Green Chillies, slit, 3-4, or as per taste
• Garlic Pods, finely chopped, 3
• Large sized Onion, chopped, 1
• Salt, to taste
• Lemon juice, 2-3 tsp
• Oil, 1 tbsp

Method:

Wash and soak the lobia overnight or for 8-10 hours

Next morning, pour out the excess water

In a pressure cooker, cook the soaked lobia in adequate water for 1-2 whistles or till done.Take care to see that the lobia does not get overcooked.Once the cooker has cooled remove the cooked lobia and keep it aside.

Heat oil in a thick-bottomed kadhai and when it gets hot add the mustard seeds.When they splutter, add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds.

Next add the slit green chillies, chopped garlic, and onion and saute till the onion becomes translucent and the garlic gives off a nice aroma.

Add the chopped dill leaves, cooked beans, salt to taste and mix well.

Cover and cook on medium flame till the dill leaves get done.

Finally add the lemon juice and mix well.

Transfer to a serving bowl.

Serve hot with rotis or rice.

Enjoy!!

I am bringing this delicious dish of Shobhana akka's to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#45! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Please do share your thoughts. Your opinion matters!

Alasande bee ani knol-khol ghalnu koddel ( Cow peas/Black-eyed peas and Turnip in coconut sauce).

In my kitchen all kinds of cuisines are cooked.But every now and then I get nostalgic for my childhood food. My mother always made one curry(randayi) and rice. She was simplicity at it's best. Today I was craving for Alasande bea( cow peas or black-eyed peas) koddel. I had one knol- khol ( turnip) left in the fridge. I decided to add it to my koddel. It was so delicious my husband not only took seconds but complimented me on it!

Servings: 4

Ingredients:

Alasande bee( cow peas): 1 cup soaked in water for atleast 6-8 hours or overnight.
Knol-khol( turnip): 1 medium, peeled and diced.
Salt to taste.
Water: 2 cups + 1 cup

For the coconut masala/gravy/ sauce:
Grated fresh coconut: 1 cup
Dry Red chillies:4-5 nos ( depends on the spice level of; the chilly).
Tamarind: marble sized if dry, 1/2tsp if pulp.
Water: 3/4 cup

For tempering:
Garlic cloves: 4-6 small cloves peeled and chopped into big pieces and lightly crushed.
Coconut oil: 1 tsp ( any cooking oil can be used.)

Method:

Grind all the ingredients under coconut gravy and keep aside.

Cook the cow-peas in pressure cooker with 2 cups water on medium flame for 15-20 minutes. Open the cooker only after the pressure from the cooker has completely ceased. Keep aside.

Cook knol-khol ( turnip) with 1/2 cup water in a pot until tender.Around 10 minutes. Keep aside.

When all the above are ready, mix it all together in pot big enough to hold it all. Now place it on medium heat and bring it to a boil. Once boiled, switch of the flame. Temper with the ingredients listed under tempering.

Tempering:

In a small frying pan, heat coconut oil, add crushed garlic and fry it until it turns slightly golden in color.
Add it to the above pot.

Serve hot with rice.

Enjoy!

Cooking made easy:

Cooking konkani food is easy.The basis for most konkani curries( known as Randayi) is the coconut gravy/sauce. With different temperings the Randayi takes a different name. If you temper with garlic it is koddel, if you temper with mustard seeds and curry leaves, it becomes ghashi, and if you temper with fried chopped onions it becomes ambat! One can make a plethora of dishes with this one basic masala.

When I grind this masala I make enough for 2 more curries and freeze it. When I feel like making something, I just thaw the portion of masala I need. Voila ! Dinner is ready!

Tip for healthy living:

Legumes are a great source of protein for vegetarians. They are low in fat, have no cholesterol, rich in potassium, magnesium, iron, folate and also a good source of dietary fiber.

Food for thought:

Hope is a waking dream. Aristotle