Soak 1/4 kg rajma overnight. Wash it well and pressure cook it for 15 minutes.
Grind half a grated coconut, one bunch of coriander leaves, half a bunch of mint leaves, six green chillies, some ginger, six flakes of garlic, 1 tbsp dhania, 1 tsp jeera, half tsp haldi powder, 1 tsp garam masala powder and 1 ball tamarind.
In one vessel, heat 2 tbsps of cooking oil, and saute one sliced onion in it.
Add the ground masala and fry, for some time.
Then add the boiled rajma and simmer, for 15 minutes Add salt to taste. Garam masala quantity may be changed according to personal taste.
Recipe Courtesy: Mangalorean Recipes
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Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.