Ingredients:
1 cup rajma (dry) soaked overnight in plenty of water.
1cup chopped tomatoes
1 capsicum chopped
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
2 green chillies slit lengthwise
1/4 cup coconut scraped finely
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/2 tsp. sambhar masala powder
3-4 pinches asafoetida
salt to taste
1 lemon
1/2 tsp. cumin seeds
1 tbsp. ghee
2 tbsp. oil
Method:
- Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles).
- Drain, wash with clean water, keep aside.
- Grind 2 tbsp. cooked rajma with 1/2 cup water in a mixie.
- Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter.
- Add coconut, stir fry for a minute.
- Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
- Add all dry masala powder, stir for a minute.
- Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
- Add ground rajma, stir and cook till gravy is thick not watery.
- Add lemon juice, ghee, stir and remove into serving dish.
- Garnish with chopped coriander.
- Serve hot with steamed rice or naans, etc
Making time: 30 minutes (excluding pressurecooking time)
Makes: 3 servings
Shelfife: 2 days refrigerated
Jain Dishes's Index
