RAJMA AND BRINJAL CURRY

The red kidney beans are otherwise called as Rajma in India. It is an excellent protein source. They are fallen in low glycemic index food and o has carbohydrates. It is also a fantastic fiber content. It prevents hypertension because of its potassium and magnesium present in them. Sine it provides sustained energy level throughout the day,  it is consumed as a pre-work out option.
we can combine the Rajma beans with cereals or vegetables to enhance the nutrition value.


In our kongu kitchen, we are making it in our traditional way as Rajma and Brinjal Curry for hot steamed rice for Lunch.



Ingredients:


Rajma 100 gms
Baby brinjals 6 nos
Shallots one cup
garlic pulses three
Tamarind one marble size
Coriander powder one tablespoon
Turmeric one spoon
Tomatoes four medium size
Red chilly powder one tablespoon
Cinnamon stick one
Cloves two
Poppy seeds one spoon
Fennel seeds one spoon
Star anise one
Asafoetida half pinch
Salt to taste
Adequate water
Sesame oil cold pressed two tablespoons
Mustard seeds one spoon
Fenugreek powder half pinch
Curry leaves one Sprig

Procedure:

Soak the rajma seeds overnight or eight hours.
Pressure cook the rajma with adequate salt and water with four whistles.
You can add cooking soda for cooking rajma soft.
Heat the frying pan with one tablespoon of oil.
Add shallots, curry leaves and saute for five minutes until the shallots turn transparent.
Add cinnamon, cloves,star anise, fennel seeds and poppy seeds.
Add tomatoes and saute for few minutes.
Add tamarind and garlic pulses.
Saute over a medium flame.
Add jaggery.
Set aside to cool.
Blend the ingredients into a fine paste using adequate water.
Heat the pan with the remaining sesame oil.
Add mustard seeds to splutter.
Add few shallots and curry leaves.
Add turmeric powder.
Add salt.
Allow to cook over a medium flame till the brinjals well-cooked and oil separates.
Check the salt.

Garnish with coriander leaves, finely chopped.

A perfect accompaniment with hot steamed rice and other south indian main dishes.













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