Lobia and yam gravy recipe

Grind the coconut and fennel seeds to a fine paste. Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

Heat a pan and dry roast the lobia till a nice aroma comes out. Pour water and cook it until becomes soft (not mushy).

Meanwhile, heat the oil in a pan and do the tempering with mustard seeds, fenugreek seeds, cumin seeds, and an inch of cinnamon. Sauté the onion till it becomes transparent. Now add the ginger&garlic paste, chopped tomato, and yam pieces. Saute it well for 2 minutes, add in the red chili powder, coriander powder, turmeric powder. Give it a mix and fry it for a minute. Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates. Now add the ground paste and mix it well, let it boil for 2-3 minutes. Finally, add the cooked lobia and coriander leaves. Allow to cook it for a couple of minutes and put off the flame.

Serve it with rice and pappad or roti