Ingredients:
Rajma (Small Kidney Beans) : 1/2cup.
Carrots : 2.
Beans : 5.
Potatoes (Boiled) : 1.
Capsicum : 1.
Onions : 1.
Tamarind Pulp : 2spoons.
Coriander Powder : 1spoon.
Cumin Powder : 1/2spoon.
Red Chilly Powder : 1/2spoon.
Salt : 1spoon.
Cumin Seeds : 1spoon.
Mustard Seeds : 1spoon.
Turmeric : a pinch.
Oil : 1spoon.
Coriander : 2stems.
Preparation:
Soak the Rajma with sufficient water for 8 hours. Chop all the Vegetables(Onions, Carrots, Beans & Capsicum) into small pieces. Chop the boiled Potato into small pieces and keep this aside. Boil the Rajma with sufficient water and half spoon of Salt in a pressure cooker. Wait for 4 whistles. Now strain out the water from the boiled Rajma and keep them aside. Heat a kadhai with one spoon of Oil in it at a medium flame. When the Oil gets heated, add Cumin Seeds, Mustard Seeds & Turmeric and saute them. Now add all the chopped Vegetables except Potato, and cook them for 5 minutes by covering its lid. After 5 minutes, add boiled Rajma and again cook for another 5 minutes. Now add boiled chopped Potato pieces, Red Chilly Powder, Salt, Coriander Powder,Cumin Powder & Tamarind Pulp and mix and cook for 3 minutes. Now turn off the stove and shift this Curry into a serving bowl and garnish with chopped Coriander, and is ready to serve and eat.
Note: Boil the Potato and Rajma separately. Small Kidney Beans will be more tastier than the Big ones for this Curry.
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