Rajma in Coconut Gravy
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Grains/Peas, Gravy
Ingredients
- 1 cup - rajma, soaked in water overnight
- 1 cup - grated coconut
- 1 - tomato, chopped finely
- 1 - medium onion, chopped finely
- 2 tsp - rasam powder
- 1 tsp - garam masala
- 1 tsp - chilli powder
- 1 tsp - cumin seeds
- 1 tsp - ginger garlic/ginger paste
- 3 to 4 - curry leaves
- 1 tsp - lemon juice
- 2 tbsp - oil
- salt as per taste
Directions
-
Pressure cook rajma in plenty of water until it is completely cooked (about 3 whistles) and keep aside.
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In a blender, grind the coconut with water to make a smooth paste.
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In a kadai heat some oil. Add cumin seeds.
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Add curry leaves after the seeds splutter.
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Add chopped onions and fry till it turns transparent and light brown in colour.
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Add ginger paste and saute.
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Add tomatoes and the coconut paste; cook covered until the tomatoes become tender.
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Add salt, rasam powder, chilli powder, garam masala and the cooked rajma.
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Cover and cook for another 2 mins
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Remove from stove, add lemon juice and serve hot with rice or rotis.