Rajma curry

Ingredients:

1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste:

7 cloves garlic
7 green chillies
25mm. piece ginger

750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
For the green chutney:

1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt

For the garlic chutney:

10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.

For the sweet and sour sauce:

1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish

Preparation:

Soak the red kidney beans over night.
Next day, cook in a pressure cooker. Drain.
Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.
Add the cooked red kidney beans.
Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.
Add the tomato soup to the rajma mixture.Add the sugar and salt.
Cook for a few minutes.
String the papadi. Do not separate into two.
Peel the kand and cut into big pieces.
Cut the potatoes and sweet potatoes without peeling.
Make slits on the brinjals.
Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all thevegetables and cover with the balance lettuce leaves.
Cover the matka, with an earthen lid and bake in a hot oven at 200 °C (400 °F) for 1 hour.
Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 °C (400 °F) for 1 hour.
Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
For the green chuntey, blend all the ingredients in a liquidiser.
For the garlic chutney, blend all the ingredients in a liquidiser.
For the sweet and sour sauce, blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water to get the right consistency.
Garnish with coriander.