Ingredients (Serves 5)
1. Rajma, dried – 1.5 cup (Soak it in enough water for 8 hrs)
Turmeric powder – 1/4 tsp
Onion – 1 medium, chopped
Green chilies – 2 – 3 slit
Salt – To taste
Water – Around 1.5 cup or as required
2. Onion – 1/2 cup, sliced
Ginger – 1 tsp, thinly sliced
Garlic – 2, finely chopped
Tomato – 1 medium, chopped
3. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1 tsp
4. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)
5. Mustard seeds – 1/2 tsp
Dry red chilies – 2
6. Salt – To taste
7. Oil – As required
Method
1. Pressure cook the ingredients numbered 1 for 1 whistle or until done. Set aside.
2. Heat oil in a pan. Splutter mustard seeds and fry dry red chilies. Add sliced onion, chopped ginger, garlic and curry leaves. Saute until onion turns transparent and then chopped tomato. Saute until tomato gets mashed up and oil starts appearing. Bring down the heat. Add the spice powders numbered 3. Saute until their raw smell is gone. Add the cooked rajma along with the water in which it was cooked. Bring to a boil at medium-low heat. Add thick coconut milk. Switch off when the curry starts to boil. Serve with chapatis.
Delicious and yummy looking rajma.
deepa
looks so delicious…
VIRUNTHU UNNA VAANGA
This looks super delicious…
addind coconut milk is new to me
Ethu adipoli,yummy and healthy curry
rajma chawal is my favorite.. rajma with coconut is a new twist for me… love it!
Nutritious curry,just love it.
Delicious..
Excellent..