An eye catching, tasty and a healthy dish for rice or roti that can be made using very few ingredients. One such dish is Rajma curry. Rajma is otherwise called red beans or kidney beans. Here is one simple and delicious curry using rajma. This curry is based on Mallika badrinath's Rajma curry in her Vegetarian Gravies cook book.
Rajma (dry) - half cup
Tomatoes - 5 to 6 red ripe juicy
Make a course paste with the following:
Onion - 1 large preferably red
Garlic - 5 pods
Oil - 1 tablespoon
Red chilli powder - 1 to 2 teaspoon
Dhania powder - 2 teaspoon
Turmeric powder - quarter teaspoon
Salt to taste
Finely chopped coriander leaves
Soak rajma in water overnight or atleast 10 hrs. Drain the water and pressure cook rajma with one cup water for 2 to 3 whistles. Keep rajma separately. Preserve the water.
Blanch the tomatoes:
Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely. Finely cut the tomatoes and keep it aside.
Heat oil in a kadai and fry the ground masala paste. When oil separates from the masala add finely cut tomatoes. Cook with half cup water in reduced heat.
Add the cooked rajma and add enough water (use preserved water) and cook for five minutes.
Turn off heat and garnish with finely cut coriander leaves and serve with rotis/chapathis.
This is my entry to Curry mela hosted by Srivalli of Cooking for all seasons.