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Rajma/Red Kidney Beans Curry
Published On: 16 Aug 2002
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
for more details, click the name of the ingredient
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
Soak rajma in water for a few hours and cook them in a pressure cooker. Keep this aside.
Cut carrots and tomatoes and boil for a few minutes till the raw smell disappears.
Grind it to a fine paste in the blender.
Cut onions and capsicum into fine pieces and fry them in a little oil till the onion turns golden brown.
Add the tomato-carrot paste to this.
Next, add chilly powder, garam masala powder and the reqd amount of salt.
Pour some water in the mixture so that the gravy is not too thick.When the gravy begins to boil, add the boiled rajma and simmer for a few minutes till the rajma mixes well with the gravy.
:-Serve hot with chapathis or rice.
I tried this, it was soooo good !!trust me.
it came out really nice.
Shalini, what is meant by tadka?
Yucky.Do not waste time trying this.
this is a good one.thanks.
its too good
This is the worst version of Rajma I`ve come across yet.....it is definitely not a North Indian recipe. Good Rajma is a very simple preparation and uses whole spices like big elaichi, cloves and tejpatta. Make rajma with dry beans from scratch. The canned kind usually have a very "tin" flavor of the can. Simply soak the rajma over night and cook in a pressure cooker with the whole spices mentioned above, salt and water. Please do not add Garam Masala. Too many so called "north Indian" dishes are sacrificed at the Garam Masala altar. Give a tadka of onions and chopped tomatoes ( cook till brown and caramalised into a paste). Add to the cooked rajma and boil. Mash some of the rajma with a ladle. This thickens the consistency and makes the rajma creamy.
For a true North Indian flavor use mustard oil for the tadka.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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