Name: Himachali Rongi ( Lobia) Ka Dum recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 300 min
Cook time: 15 min
Total time: 315 min
Yield: 4
Ingredients: Rongi / lobia 2 cups; Palak leaves 10; Ghee 3-4 tablespoons; Cardamom green 2; Cloves 2; Dried red chilies 2; Green chili 1; Fenugreek powder 1/4 teaspoon; Turmeric powder 1 teaspoon; Special spice powder ( Mitha powder ) :; Fennel seeds 1 tablespoon; Cloves 2; Mace 1 flower; Cinnamon 1 inch stick; Green cardamom 1

ABOUT Himachali Rongi ( Lobia) Ka Dum RECIPE

Rongi Ka Dum is a traditional recipe , which is quite popular among the natives of Himachal.

Ingredients Serving: 4

Rongi / lobia 2 cups
Palak leaves 10
Ghee 3-4 tablespoons
Cardamom green 2
Cloves 2
Dried red chilies 2
Green chili 1
Fenugreek powder 1/4 teaspoon
Turmeric powder 1 teaspoon
Special spice powder ( Mitha powder ) :
Fennel seeds 1 tablespoon
Cloves 2
Mace 1 flower
Cinnamon 1 inch stick
Green cardamom 1

Instructions

Firstly wash and soak 2 cups lobia for 4 hours in warm water .
Grind palak leaves to a smooth purée and keep aside .
For the mitha powder , powder the ingredients listed under spice section .
In a heavy bottom vessel / Handi , add the soaked lobia with 4 cups water . Cover and cook till lobia is half cooked .
Simmer the flame to low , very low .
Now add 2 tablespoons ghee , whole spices , dry red chillies , green chilly , fenugreek powder , mitha powder .
Add turmeric powder .
Add the spinach purée .
Add salt .
Stir completely .
Cover and cook for 5 minutes .
Add remaining ghee .
Open cook till water reduces , ghee oozes , lobia is completely soft and cooked .
Gravy consistency is preferred .
Rongi Ka Dum is ready .
Serve hot with steamed rice / pahadi style Rotis.

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