Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| six | Medium | Chillies, Green | for grinding |
| half | Nos | Coconut | for grinding |
| two | Tablespoon | Cooking Oil | for frying |
| one | Bunch | Coriander Leaves (Kothmeer) | for grinding |
| one | Tablespoon | Coriander/Dhania | for grinding |
| one | Teaspoon | Garam-Masala | for grinding |
| six | Flakes | Garlic | for grinding |
| one | Inch | Ginger | for grinding |
| one | Teaspoon | Jeera/Cumin Seeds | for grinding |
| half | Bunch | Mint Leaves (Pudina) | for grinding |
| one | Medium | Onion | for slicing and seasoning. |
| 250 | Grammes | Rajma - Kidney Beans | for soaking and boiling |
| one | Salt-Spoon | Salt | for taste. |
| one | Ball | Tamarind | for grinding |
| half | Teaspoon | Turmeric Powder | for grinding |
Method
Soak quarter 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 tablespoon dhania, 1 teaspoon jeera, half tsp haldi powder, 1 tsp garam masala powder, 1 ball tamarind, In one vessel heat 2 tablespoon of cooking oil, and sauté one sliced onion in it. Add the ground masala and fry for some time. Then add the boiled rajma and simmer it, for 15 minutes, and add salt to taste. Garam masala quantity may be changed according to personal taste.
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