-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
-
- Yield
- 8
Ingredients |
|
| Red kidney beans (rajma) | 1 ½ cups |
| Onion (payaz), chopped | 2 large |
| Coconut (nariyel), grated | 1 cup |
| Dried whole red chillies (lal mirch) | 7-8 |
| Peppercorns (kali mirch) | 1 tablespoon |
| Coriander seeds (dhaniya) | 1 table spoons |
| Cumin seeds (jeera) | 1 tea spoon |
| Cloves (laung) | 7-8 |
| Tamarind pulp (imli) | 1 table spoon |
| Salt (namak) | To taste |
| Oil | 2 table spoons |
Instructions
- Soak beans overnight and pressure cook it next day in the water in which they were soaked.
- Roast all the spices with coconut and grind them in blender jar.
- Heat oil in a pan, add onion and let it cook till it becomes golden.
- Then add roasted ground paste and stir fry it for 3-4 minutes.
- Then add beans, salt and tamarind pulp with enough water.
- Let it simmer on low flame till the gravy becomes thick.
- Once done put off the flame and serve this with rice.
- Recipe Type : Goa, Regional, Vegetarian
No comments yet.