Wednesday, August 3, 2016

Mango Curry with Rajma

Time 20 min
Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)
Rajma 1 cup
Fresh coconut  paste 3 tbsp 
Jaggery 2 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Asafoetida 1/4 tsp
Red chili powder 1/2 tsp
Red chili powder 1/4 tsp
Oil 1 tbsp
Salt to taste

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.
Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.
Then add chopped mango with seeds, Saute for few minutes.
Then, add jaggery, salt, coconut paste and stir well.
Then add cooked rajma and 2 cup of water. Stir well.
Cook for 7-8 min. Serve hot with rice/chapati.

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