For garnishing: Few coriander leaves (finely chopped) * 1/2 teaspoon red chili powder * salt to taste

Method: Soak the lobhia in 3 cups of water for about 2-3 hours. Add a pinch of salt and cook till tender. Grind onion, ginger and garlic to a fine paste. Heat ghee and fry onion paste until golden brown in colour. Add all the masalas and tomatoes and cook till the ghee floats on the top. Mix lobhia add 1 cup of boiled water simmer over flow flame and until the gravy thickens. Garnish with coriander leaves and serve hot.

Serves: 4

Preparation time: 1 hour