When I finished my 10th,we had these small friends get togethers at home which we used to look forward to so much.One day all of us went to a friends place and it was she who prepared yummy gulab jamuns which were simply superb.I came back home and told amma that I too want to cook up something on my own when my turn came.It was during this time I saw a recipe for Cabbage rolls in Khana Khazana,which looked pretty and sort of posh..something which was not a regular thing.I made it and decorated it with spring onions and all..and got many compliments that day..those were the good old days!!
Todays recipe too,is from a cookery show-Magic oven by Lakshmi Nair.I’ve tried many of her recipes and all are super hits like this and this.This curry is oil free and uses a different combination of Rajma with Yam in a coconut milk based gravy…yummy!!
Rajma –1/2 cup,soaked overnight or for 8-10 hours
Yam – 250 gms,chopped into small cubes
Haldi/turmeric powder – ½ tsp
Red chilly powder – ¾ tsp
Coriander powder – ½ tbsp
Asafoetida/Hing – ¼ tsp
Onion(1 big) -chopped into small cubes
Tomato(1 big) - chopped into small cubes
Coconut milk(thick) – ½ cup
Coriander leaves chopped – 2-3 tbsp
Salt to taste
Cook the rajma using enough water in a pressure cooker till it is almost cooked(shouldn’t become mushy).
Add yam pieces and all the other ingredients starting from haldi to tomato.
Cook for about 10-15 minutes or till the vegetables are cooked.
Mash the veggies and rajma slightly with the back of a spoon.Add salt to taste.
Let it boil.
Add the coconut milk and coriander leaves,mix well and switch off immediately.
Serve hot!Goes well with rice as well as rotis!!
Sending this one to Sra for My Legume Love Affair,an event started by Susan.