Categories
Healthy food

(191) Safed Chora ( White Big Lobia)

Ingredients

  • 1 cup safed chora (white big lobia).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 1 tsp. Sugar.
  • 1 tsp. Lemon juice.
  • Tempering Ingredients (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Soak overnight white Lobia.
  2. Next morning drain water. Check and discard hard waterless grains.
  3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  4. Open the lid when pressure is released.
  5. Drain extra water from cooked lobia by tilting pan and keep aside.
  6. Heat oil in thick bottom pan or nonstick pan. Add Mustard seeds and wait for crackling sound.
  7. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder grated Ginger, Green chilli paste and chopped Coriander leaves. Saute for 5-10 seconds.
  8. Pour cooked Lobia in vaghar. Stir and mix Lobia with vaghar .Saute for 2-3 minutes. Stir continuously otherwise Lobia will stick to the bottom of the pan.
  9. Taste the dish before serving hot with steamed rice, kadhi, Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.
  10. Variation You can also use onion and garlic while preparing safed chora. Chop Onion and saute till translucent and add garlic paste in it .The remaining recipe is the same as above.

List of my other recipes.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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