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Thursday, July 06, 2006

One of my favourite beans....rajma. I tasted it for the first time when I visited Delhi as a kid....and have been in love with it ever since.
This is a very simple yet tasty dish that goes well with chapatis, parathas or rice.

Rajma - 1 cup
Onion - 1 large, chopped finely
Green chillies - as per taste
Ginger - small piece, minced
Garlic - 1 clove, minced
Tomatoes - 3 or 4, chopped fine ( alternatlively, you can also puree it)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp or as per taste
Garam masala - 1 tsp
Salt - as reqd.

Soak the rajma in plenty of water overnight. Pressure cook with a little salt.
Heat some oil. Add a tsp of jeera and fry for a few seconds. Now add ginger, green chillies and garlic. Fry for a minute or two. Add onions and fry till golden. Then add the chopped tomatoes. Fry till it softens. Add turmeric powder, red chilli powder and salt. Now add the cooked rajma, and if required, some more water. Add garam masala and stir once in a while until the curry thickens to your desired consistency. Garnish with freshly chopped corriander leaves.
N'joy.

1 comment:

Zi Abraham said...

A little change in the order.. try whether it makes any differnce to the taste....

Soak the rajma in plenty of water overnight. Pressure cook with a little salt, some onion and a green chili.
Heat some oil. Add a tsp of jeera and fry for a few seconds. Now add ginger, green chillies and garlic. Add onions and stir for a couple of minutes. Add turmeric powder, red chilli powder, garam masala and fry for sometime till you get the aroma or fry till brown. Then add the chopped tomatoes. Fry till it softens and add salt. Now add the cooked rajma, and if required, some more water. Stir once in a while until the curry thickens to your desired consistency. Garnish with freshly chopped corriander leaves.