Any dish with Rajma goes immediately to my favourite list..here is one among them..when i browsed through Susan's
FatFree Vegan Kitchen i saw this rasedar rajma and i loved the simplicity of this dish, immediately i tried it for our dinner and served with sweet potato paratha.. and this rasedar rajma tastes delicious together with any sort of rotis, parathas etc..This rajma dish was really comforting, nourishing and healthy but i skipped the soy yoghurt and replaced the soya yoghurt with 1/4cup of coconut milk coz i wasnt able to find out unflavoured soya yoghurt that much easily coz most of the soya yoghurts are sweetened and flavoured..Susan have posted many lovely Indian dishes in her space too...Am sending this
Rasedar Rajma to
T&T-Fatfree Vegan Kitchen guest hosted by Vaishali of HolyCow, event started by
Zlamushka...2cups Dry rajma beans
1tbsp Ginger (crushed)
Salt
1no Onion(chopped)
2nos Garlic cloves (minced)
2nos Tomato (chopped)
1tsp Garam masala
1/2tsp Ajwain seeds
1/4tsp Fenugreek powder
1/2tsp Red chilly powder
1tbsp Coriander powder
1/2tsp Turmeric powder
1/4cup Coconut milk
Oil
Salt
1tbsp Coriander leaves (chopped)
In a pressure cooker, add the dry rajma beans, crushed ginger, salt with enough water, cook in high flame until 2 whistles and put off the stove...drain the water and add 3cups of water and bring it to boil until the beans get well cooked..keep them aside...Drain the cooked water and keep aside for making out the sauce..
Heat enough oil and add the chopped onions, stir until they turn transculent, add the ajwain seeds and crushed garlic cloves and stir for a while, add the chopped tomato pieces, cook until they turn mushy, add the coconut milk, coriander seed powder, red chilly powder, garam masala powder, salt and fenugreek powder..Add the drained cooked water to make sauce..stir well and cook for a while...add now the cooked beans to sauce and let them cook until turns thick..add the chopped coriander leaves to the gravy..
Serve with rotis, naans or parathas!!
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