Pairing Keventer Malabar paratha with Lobia gravy creates an irresistible combination sure to satisfy your taste buds. It's the ideal choice for those seeking both a full stomach and fulfilled heart. Whether enjoyed for breakfast or dinner, this dish never fails to impress.
First, Start with pressure cooking the lobia with 2 cups of water for approx 5 whistles in medium flame. Keep the lobia aside.
Now, grind roughly chopped tomato, ginger, green chilli by using a grinder and keep the paste aside.
Heat oil in a pan and put cumin seeds into it followed by adding the chopped onion. Once the onion is golden fried, add crushed garlic. Sauté for 1 minute and add the ground tomato paste. Mix well and add all the spices. Give it a good mix.
Cook the mixture until the oil separates (Around 4 to 5 minutes). Once done, add the cooked lobia along with the water. Add another cup of water into the pan and make sure to add salt as required. Mix it well and bring it to boil.
Simmer for 10 minutes. Switch off the flame and garnish with coriander once the gravy is thick.
Now, it’s time to make Keventer Malabar Paratha. Start with removing parathas from the freezer and place on a preheated non-stick pan. Heat it well and make sure to turn each side after 30 seconds.
Add one teaspoon of oil/ghee/butter into the pan and press each side of the paratha for 2-3 minutes. Repeat the process for other 3 parathas
Serve the Keventer Malabar Parathas piping hot with lobia gravy and enjoy.
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