January 22, 2012

Brinjal and rajma curry

Brinjal - 4-5 small ones
Cooked kidney beans - 1 cup
Finely chopped onions - 1/2 cup
Chopped tomatoes - 1/2 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Mustard - 1 tsp
Urid dhal - t tsp
Curry leaves
Coriander leaves - To garnish

Pour oil in the pan. Add mustard seeds and allow it to splutter, followed by urid dhal.
Add curry leaves and chopped onions.
Fry the onions, add ginger garlic paste and fry for a while.
Add the chopped tomatoes, all the masala powders and fry for a while till the raw smell goes away.
Add the chopped brinjals and mix it well. Keep it closed with a lid to allow the brinjal to get cooked. Add little water if required.
The cooked rajma can be added once the brinjal is almost done.
Cook till its done and garnish with coriander leaves.
This can be served as side dish for chapathi or rice.

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