Rajma or red kidney beans are a favorite at home. They are also popular on the nutrition front. Rajma onion curry is a simple curry for the daily menus.
Preparation time: 20-25 mins
Serves: 2
Ingredients: Red kindey beans (rajma) 1 cup
Onion (ullipaya) 1
Green chillies 2
Grated ginger 1 tsp
Cumin seeds 1 tsp
Cinnamon stick 1
Refined cooking oil 1 tbsp
Garam masala 2 tsps
Fresh and grated coconut 1 tbsp
Salt to taste
Method:
Wash and soak the beans overnight. Drain and wash once. Pressure cook up to 6 whistles or until soft.
Finely chop the onion and green chillies, grate ginger and coconut
Heat oil in a pan/kadai (bandli/mukudu) and add the cumin seeds. As they pop add the cinnamon stick, grated ginger, green chillies and chopped onions (We added the curry leaf for a south Indian flavor, unnecessary otherwise). Sauté until the onions turn transparent and the raw smell is lost.
Add the garam masala (and red chilli powder, for a spicy one) and cook for a couple of minutes.
Add the cooked red beans and mix well. Add salt to taste and around half a cup of water for the beans to cook in while imbibing the spices. Cook until the water is evaporated.
Garnish with fresh and grated coconut and serve with hot Indian bread, flavored rice or plain rice. Fill it into sandwiches, rolls or have it like a salad with some yoghurt and cream topping. Rajma onion curry is that perfect filler for any occasion.
Wash and soak the beans overnight. Drain and wash once. Pressure cook up to 6 whistles or until soft.
Finely chop the onion and green chillies, grate ginger and coconut
Heat oil in a pan/kadai (bandli/mukudu) and add the cumin seeds. As they pop add the cinnamon stick, grated ginger, green chillies and chopped onions (We added the curry leaf for a south Indian flavor, unnecessary otherwise). Sauté until the onions turn transparent and the raw smell is lost.
Add the garam masala (and red chilli powder, for a spicy one) and cook for a couple of minutes.
Add the cooked red beans and mix well. Add salt to taste and around half a cup of water for the beans to cook in while imbibing the spices. Cook until the water is evaporated.
Garnish with fresh and grated coconut and serve with hot Indian bread, flavored rice or plain rice. Fill it into sandwiches, rolls or have it like a salad with some yoghurt and cream topping. Rajma onion curry is that perfect filler for any occasion.
4 comments:
I love rajma, especially when they are nice and spicy! :)
:) yea spicy n saucy rajma indeed is mouthwatering:)
As a Delhi-ite, I must thank you.
Lol.. As a once-upon a time Delhi-ite am glad you liked it:)
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