Friday, December 01, 2006

RAJMA (10 minutes)


2 cups Rajma ( Red kidney beans)
1 Pinch Turmeric powder
1 Onion chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Corainder leaves
Soak rajma overnight. Wash and pressure cook the rajma.
Keep aside. Heat oil in a pan, add ginger, garlic and chillies.
Fry until they turn brown. Add onions and tomatoes. Cook
until masala separates from oil. Add salt, turmeric powder
and mix well. Add the boiled rajma, red chilli powder,
corainder powder, garam masala and stir. Simmer the flame
and cook until a thick gravy is formed. Remove from fire.
Garnish rajma with corainder leaves and serve hot with chapatis
or rice.

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