This is a take off on the traditional Konkani Saarupkari and it is wonderfully filling and healthy too. I usually make it on days when we have had a heavy lunch and would like to have something light yet filling for supper.
- 125 gms Lobia/Black Eyed Beans
- 1 tsp Chilly flakes
- 15 flakes garlic crushed
- 1 tomato chopped fine.
- 2 tbsps Ghee/clarified butter
- 1 dry red chilly
Wash and pressure cook Lobia till soft and mushy. After the cooker has cooled down, tip the Lobia into a pan and mash it well. Add the chopped tomato to the cooked Lobia and boil well. Heat Ghee in a pan. Add the crushed garlic. When it turns golden brown add the chilly flakes and the broken red chilly. Toss. Drop it into the Shorba. Boil well and serve hot.