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A delicious protein packed side dish which goes well with chapathi as well as rice.
Prep Time5 mins
Active Time15 mins
Soaking Time3 hrs
Total Time3 hrs 20 mins
Course: Side Dish
Cuisine: South Indian
Keyword: How to make karamani masala?, How to make Lobiya Masala?, Lobiya masala without garlic
Yield: 4 PERSONS


  • 1 Cup Karamani Soaked in warm water for 3 hours
  • 2 Nos Medium sized Onions Finely chopped
  • 2 Nos Tomatoes Finely chopped
  • 1 Tsp Mustard
  • 1 Tsp Cumin seeds Jeera in Hindi
  • 1/4 Tsp Turmeric powder
  • Few Curry Leaves
  • Salt as per taste
  • Oil for tempering
  • Coriander Leaves for garnishing
  • Water as required

For Grinding Masala paste

  • 10 Nos Small Onions
  • 4 Nos Red Chilli
  • 1 Tsp Fennel seeds Saunf in Hindi
  • 1 Tsp Coriander Powder
  • 3 Cloves Garlic (Optional)


  • Cook the soaked karamani in a pressure cooker for 5 to 6 whistles. Allow it to cool and keep it aside
  • In the meantime take small onions, red chillies, Coriander powder and fennel seeds and blend it to a fine paste adding sufficient water. Keep it aside
  • Heat oil in a Kadai. Add Mustard, Cumin seeds. Allow it to splutter and then add curry leaves
  • Now add chopped onions. Cook till onion slightly changes colour
  • Add the grind masala paste on top of the onions in the kadai and mix well
  • Add 1/2 cup of water and allow it boil for two minutes
  • Add turmeric powder and salt and mix well
  • Now add the chopped tomatoes and mix well
  • Close the kadai with a lid and cook till the tomatoes become mushy. This may take five minutes. Stir in between so that it doesn't stick in the bottom.
  • Open the lid and check whether the tomatoes are cooked properly
  • Now add the boiled karamani
  • Mix well and check the gravy consistency. Add water if required. close the kadai with a lid and cook the gravy in low flame for 4 to 5 minutes
  • After that remove the lid and sprinkle chopped coriander leaves for garnishing. Karamani masala is ready to be served