Light Lobya Tomato Curry

Ingredients

• 1 cup boiled black-eyed peas (lobia), about 170 g
• 2 medium tomatoes, chopped (200 g)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp oil
• Salt to taste
• 1/2 cup water

Preparation

1. Heat oil; crackle cumin, then sauté ginger-garlic briefly.
2. Add tomatoes, turmeric, coriander and salt; cook until soft.
3. Stir in boiled lobia and water; simmer 8–10 minutes for a light gravy.
4. Mash a few peas lightly if desired to thicken slightly without cream.
5. Adjust salt and consistency with a splash of water.
6. Serve hot as one bowl portion.