Thursday, April 3, 2008

Rajma bendhi- Rajma Curry

Pulses remind me of Navrathri/Dussehra.At my place pulses were cooked mainly during Navrathri.Of course black and white channa did appear in the menu once in a while but otherwise no one in the family much preferred having pulses with lunch.When I got married,I got introduced to SaarUpkari which is a very healthy way to eat pulses during lunch.My ma-in-law makes SaarUpkari of almost all pulses,even sambhar from white beans and channa.Rajma was a favourite of mine as a North Indian preparation.This curry was new to me but was a hit nevertheless.Bendhi is rajma curry with garlic seasoning.Goes well with rice,especially Matta ari/rice.

Rajma Bendhi

Ingredients

Rajma - 250 gms(soaked overnight and pressure cooked till done)
Grated coconut - 1/2 of a small coconut
Roasted red chillies - 6(mix of 3 byadgi and 3 normal chillies)
Tamarind - 1 small piece(channa size)
Garlic - 10
Salt to taste
Oil - 1 tbsp

Method

Pressure cook rajma till done.
Grind to a paste grated coconut,red chillies and tamarind.
Mix with the cooked rajma,add salt and let it boil.
Prepare seasoning in a pan with oil.
Crush the garlic a little(do not peel)
Add it to the pan and fry till brown and well cooked.
Add it to the curry,serve.

10 comments :

  1. hi divya!!i love rajma curry!!!urs looks delicious...thali is very tempting:)

    ReplyDelete
  2. Love Rajmas anytime..The plate is very tempting with papad's..I'm hungry....

    ReplyDelete
  3. I too love Rajma..Looks nice..

    ReplyDelete
  4. Uma,Rupa,Divya,Seema,Jayashree-thank you so much!!

    ReplyDelete
  5. Your bendi looks exactly like my grandmother used to make. but never tasted with Rajma. That's a splendid idea!! Will try soon.

    ReplyDelete

A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.

Love,
Divya.

Related Posts Plugin for WordPress, Blogger...
 
Pin It button on image hover