My recipe s for Parsi cuisine continues and in that list here comes a delicious recipe from one of our blogger friend and a great cook and also this month’s host forRCI – Parsi cuisine. Yes Meera of Enjoy Indian Food hats off to her and her blog is just a mirror to Indian food I can say. This Rajma recipe is from meera yesterday I was browsing her blog and got so many wonderful recipes and bookmarked some of them at that time I saw some mouthwatering Parsi recipes in her blog and I tried it for yesterday’s lunch. The recipe came out so very well and we enjoyed it with rumali roti and geera rice (cumin rice). Thank you so much for the wonderful recipe Meera.
Let's check the recipe....
CHECK OUT FOR THE ORIGINAL RECIPE HERE
Rajma(Red Kidney Beans) – 2 ½ cup s (soaked and cooked)
Coconut milk – ¾ cup
Jiggery – 1 tab sp
Salt to taste (3/4 tea sp)
Dhansak masala – 1 tea sp (if you don’t have dhansak masala then take ½ tea sp kitchen king masala and ½ tea sp pav bhaji masala. If you want to make dhansak masala check my recipe here.)
Coriander and cumin powder – ¼ tea sp
Red chilli powder --- ¼ tea sp
Oil – 2 tab sp
Onion --- 1 medium chopped
Garlic --- 3 cloves minced
Turmeric powder – ¼ tea sp
Red chili – 1 halved
Tomato - 1 medium chopped
Fresh coriander leaves --- 1 tab sp chopped
Take dry rajma soak them in water for overnight and cook in a pressure cooker and leave a side.
Now heat oil in a pan add halved red chili ,turmeric powder, chopped onion, minced garlic and fry till onion become soft.
Then add chopped tomatoes and cook for 5 min. and add masala powders rajma, salt to taste, jiggery and mix well to coat masala all over the beans.
Now add coconut milk and bring to a gentle boil and remove from the heat
Garnish with chopped coriander leaves.
Serve hot with plain rice, jeera rice, brown rice or even with roti
We enjoyed it with Rumali roti.
Recipe source from Meera of enjoy IndianFood