Wednesday, November 28, 2012


Time 30 min
Red kidney beans -1 cup
Lenghwise chopped onion 2 medium size
Chopped tomato 2 medium size
Giner1/2 inch
Garlic cloves 4-5
Mint leaves 3-4
Poppy seeds 1/2 tsp
Sesame seeds 1/2 tsp
Fresh coconut 1 tbsp
Fennel seeds powder 1/4 tsp
Red chili powder / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Kasuri methi 1 tsp
Water 2.1/2 to 3 cups
Coriander 1 tsp for garnishing
Oil 3 tbsp
Salt to taste

Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.

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