Recipe 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
Recipe method
- 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.
Other indian recipes:
Rajma curry recipe
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