Ingredients:

• 1 cup – Lobia (white karamani)
• 1/2 cup – soya granules
• 1 cup – onion, chopped
• 1/2 cup – green capsicum, chopped (discard the seeds)
• 1/2 cup – red capsicum, chopped (discard the seeds)
• 1/2 cup – carrot, diced
• 6 tbsp – Tomato ketchup
• 1 tbsp – garlic, minced
• 1 tsp – cumin powder
• 1/2 tsp – pepper powder
• Coriander leaves to garnish
• Salt to taste

Method:

1. Soak lobia over night in water.
2. Add about 3 cups of fresh water, salt and pressure cook for 10 minutes.
3. Drain and reserve the stock.
4. Soak soya granules in hot water for 15 minutes.
5. Drain.
6. Heat the stock from lobia.
7. Add onion, garlic, green and red capsicum and carrot, cumin, pepper and salt.
8. Simmer till the vegetables are soft (Add water if needed).
9. Add lobia and tomato ketchup.
10. Simmer for 2 to 3 minutes.
11. Serve hot garnished with coriander leaves.