White lobia/ karamani chundal/ kidney beans salad

White lobia/ karamani chundal/ kidney beans salad

Wash & pressure cook white lobia/ karamani in enough water as much as you need ( roughly 2 cups) for about 3 whistles. Once you can remove the lid after the cooker has cooled down, drain the lobia.

For seasoning

1 tsp oil         ½ tsp mustard seeds        1-2 green chilies chopped fine     1” ginger chopped fine

1-2 pearls garlic optional            hing/ asafetida ¼ tsp       fresh coriander leaves little        salt

1) In a kadai/ pan, heat oil, add mustard seeds, once it crackles, add chilies, ginger, garlic, sauté a little.

 2) add asafetida, add the drained lobia, salt to taste, mix well.

3) Remove, garnish with finely chopped coriander leaves.

For variations

You may add finely chopped onion 1, finely chopped tomatoes 1-2, finely chopped cucumber 1, mix it well with cooked lobia/ kidney beans, along with some lime juice to taste.

For those who are dieting, it makes a complete meal in it self, if you have a big bowl of it with some curd.