1. |
Soak rajma in water overnight. |
2. |
Pressure cook rajma until tender. |
3. |
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. |
4. |
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture). |
5. |
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. |
6. |
Add water enough to make thick gravy. Bring the gravy to boil. |
7. |
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. |
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Garnish with chopped green coriander leaves and serve hot. |
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