Rajma Curry

A curry prepared using Rajma (Kidney beans).  This is very popular in Punjab and is served with plain Rice/roti…. Packed with proteins, soluble fiber, carbohydrates, folate, iron, manganese, zinc and more, this recipe is ideal for people who want to control cholesterol. Even though, this dish is heavy, it tastes good and is nutritious as well. In addition, it is very easy to prepare, consumes less oil and can make a meal complete. You may substitute Rajma with white beans or green gram as well.

Ingredients

• Rajma 1 cup
• Medium size onions 4
• Medium size tomatoes 3
• Red chilly powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Ginger garlic paste 1 teaspoon
• Green chilly paste 1 teaspoon
• Oil 2 tbsp
• Milk 1 1/2 cup
• Salt to taste
• Corriander leaves to garnish

Method:

1. Soak rajma in boiled water for about 45 minutes.
2. Pressure cook rajma with salt, red chilly powder, garam masala powder turmeric powder & salt till done.
3. In a karahi take oil fry onions till they turn into golden brown, add finely chopped tomatoes & let it cook. Keep aside.
4. When cool grind this onion & tomato mixture to smooth paste.
5. Add this paste to the cooked rajma with the green chilly paste, ginger garlic paste & milk.
6. Simmer it to about 15 minutes.
7. Garnish it with lots of corriander leaves. It tastes great with chappatis & pooris.

This is my entry for

Eggplant Burji (Brinjal masala)

For those eggplant lovers, this is an ideal side dish for Chapati/roti.

Ingredients:

• 2 big eggplant
• 1 red onion
• 1 tomato
• 1 tsp chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1 tsp ginger garlic paste
• 2 green chillies
• 4 tbsp coconut milk
• 1 tbsp sour cream
• little amount of mustard,cumin seeds
• salt as per taste
• 1 1/2 cup of water
• Oil

Method:

• Finely chop brinjal add little amount of salt and tsp of ginger garlic paste n marinate for about 1/2 an hour,thn squeeze the water from brinjal and keep aside.
• Take a pan add tbsp of oil(i used olive oil) and shallow fry the eggplant till it gets crispy,u have to fry this for abt 15min in medium heat and keep aside.
• Add oil in frying pan when it is hot add mustard,cumin seeds,curry leaves,green chillies fry for a min,Add onion and fry it till it turns golden color now add tomatoes.
• (tomatoes have to be chopped finely)when it gets nicely mashed off add chili ,cumin,coriander powder add water cover it off.
• Now add the fried eggplant ,sour cream and coconut milk and little water,let it boil for 2min finally add salt to it.
• When it comes to semi gravy turn of the heat.
• Serve it hot with chapati, roti.

This is my entry for Jai Ho Brinjal event hosted by Jayz Kitchen.