Ingredients:- 1 teacup red kidney beans (rajma)
- 2 onions, grated
- 1 teaspoon chilli powder
- 5to6 grams tomatoes
- 1 teaspoons sugar
- 3 tablespoons oil
- Salt to taste
- To be ground into a paste.
- 6 cloves garlic
- 3 green chillies
- 25mm. piece ginger
Method:
- Soak the red kidney beans over night.
- Next day, cook in a pressure cooker. Drain.
- Heat the oil and fry the onions till it's little brown.
- Add the ground paste and chilli powder and fry again for 1 minute.
- Add the cooked red kidney beans.
- Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
- Add the tomato soup to the rajma mixture.Add the sugar and salt.
- Cook for 20 minutes.
Serving Suggestions:
- Server Hot with parathas or jeera rice
Tip:
- Adding a little cream will make the gravy more thick and rich.