Kidney Bean Curry

Kidney Bean  / Rajma Curry

                                               

Ingredients:

1. Kidney Bean / Rajma - 1 cup (soaked overnight )
2. Onion - 1 (grated )
3. Tomato -1 - 2  ( Chopped )
4. Ginger-garlic paste - 1 teaspoon
5. Red chilly powder - 1 teaspoon
6. Coriander powder - 1 teaspoon
7. Turmeric powder 1/2 teaspoon
8. Salt to taste
9. Black salt - 1 pinch ( optional )
10. Aamchur / Dry Mango powder - 1/4 teaspoon ( optional )
11. Green chillies - 2 - 3 ( cut into long thin pieces)
12. Fresh Coiander leaves - 1 Tablespoon ( Chopped )
13. Oil - 1 tablespoon
14.Cumin seeds - 1 teaspoon
15. Water - 5 cups

Preparation:

1. Wash the soaked kidney beans, and pressure cook in 5 cups of water till it becomes tender. Allow to cool. Place a colander over a clean vessel and pour the contents of the pressure cooker into the colander,  the cooked beans are separated from water. Do not throw away the water.

2. In a heavy-bottomed pan heat oil, add cumin seeds. When it starts spluttering add the grated onions and fry till golden brown .

3. Add the ginger-garlic paste and fry for a minute.

4. Now add the chopped tomatoes, turmeric powder, red chilly powder and coriander powder and cook in a low flame for a couple of minutes.

5. Add the beans and and stir well.

6. Now take out a cup of fried rajma from the pan and puree it with a cup of water used for boiling the rajma. Add the remaining water into the pan and bring to a boil.

7. Add the pureed rajma into the pan.

8. Add salt and black salt and  aam chur. If you don't have black salt and aam chur, don't worry. You can avoid it.

9. Last of all add the chopped coriander leaves and green chillies.

Serve hot with rice / rotis.