(Spiced Cow Peas)

Serves – 4



Cow Peas – 2 cups

Potatoes – 2 nos. (medium sized)

Gram flour – 15 gms.

Red Chilli Powder – ½ tsp.

Coriander Powder – ½ tsp.

Tamarind – 10 gms.

Salt – to taste

Asafoetida – pinch

Oil – 2 tblsp.

Green Chillies – 4 nos.

Coriander Leaves – 1 tblsp.


1.)    Soak the cow peas in water for 3 – 4 hours prior to the cooking.

2.)    Boil them.

3.)    In a separate toap, peel and cut the potatoes into medium size pieces and boil them.

4.)    Make tamarind water. (This is done by soaking the tamarind in a little water. The tamarind is squeezed and mixed with water. The pulp is then strained.)

5.)    Add gram flour, red chilli powder, coriander powder and a little plain water to the tamarind water. Mix all the ingredients thoroughly.

6.)    In a toap, heat the oil on a medium flame. When hot, add chopped green chillies and asafoetida.

7.)    When the chillies start popping, add the tamarind water mixture and roast for a few minutes.

8.)    Add the boiled cow peas, boiled potatoes and a little water. Cook for a few minutes till the gravy turns thick. Add the seasonings.

9.)    Serve hot garnished with chopped coriander leaves.

To serve

Lobia is a versatile dish, which can be eaten as an accompaniment for lunch or as a main course for dinner. For dinner, it is eaten with Phulko.

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