Instructions: Boil beans in water to which a pinch of soda bicarb is added, till cooked.

Drain, hold under running water in colander, keep aside.

Heat oil in a pan, add seeds, asafoetida, allow to splutter.

Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.

Mix all dry masalas (including salt) in 1/2 cup water to a paste.

Add to pan, stir till oil separates.

Add beaten curds, stir continuously, till gravy gets thick and oil separates.

Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick again.

Add coriander, stir. Serve hot.

Note: You may used the dehydrated lobia available in stores. Soak overnight, pressure cook, proceed as above. Also, instead of boiling, you may microwave for 3-4 minutes, stirring once. Cook covered, after sprinkling some salt and water. Wash under running cold water and drain, before adding to masala.

Making time: 20 minutes (excluding boiling time)

Makes: 3 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.