I have made rajma earlier with recipe from here. It is the season of raw mangoes called kairis.And tomatoes are flying towards the sky....their prices ,I mean. I thought, why not use kairi, instead of tomatoes while making rajma ?
Ingredients : 1/2 cup rajma beans soaked overnight, 2-3 cubes ( 1/2 inch cubes ) of kairi washed , cut & skinned, the kairi peels so skinned, 1 tbsp oil, 1/2 tsp jeera, 1 bay leaf, 1-2 green chillies, 1/2 inch ginger cleaned , salt to taste.
Method : Discard the water in which rajma has been soaked.This is to prevent flatulence.Pressure cook rajma with 1 cup water up to two to three whistles.Then lower flame & cook for 12-15 minutes. he rajma beans must have cracked .If not pressure cook for more time. They must mash up if we press the beans with our fingers.I had not added salt as I felt , that rajma may not split if salt is used. Though ,Sangeeta Khanna pressure cooks rajma with salt always.Keep aside.
Finely chop ginger & green chillies. I run them in the dry grinder attachment. Green chillies & ginger get nicely minced. Take them out into a plate.Mince the raw mango peels in the dry grinder attachment. Keep aside in a plate .The raw mango pieces can be pressure cooked & then the pulp can be used. I pressure cooked & made use of the pulp.Kaii can be grated after peeling or even without peeling & added to the kadhai.
Take oil in a kadhai.Heat up the oil.Add jeera. After they splutter, add the ginger mirchi mince mixture. Then add the bay leaf. Mix nicely so that oil coats all the ingredients. Add the mango peels mince & the raw mango pulp or the grated unpeeled raw mango .Mix nicely.Add salt. Mix nicely.Add the cooked rajma.I pressure cooked this rajma for 3 whistles as my rice was to be pressure cooked .So kept this rajma at bottom & rice on top & pressure cooked for 3-4 whistles. Then put off gas. Let it cool Serve with rotis or rice.The rajma was good ...it had not become like pulp considering that it was pressure cooked again.The pictures say that !
Alternatively, add the pressure cooked rajma to the kairi-green chillies-ginger-jeera bay leaf -salt mix. .Bring all to a boil.Let it simmer for five minutes.Put off gas.Serve with rotis and or rice.
I loved the khatta taste of the rajma. And my daughter ate it without complaining ...which says a lot !
If kairi is very sour, then add lesser pieces.Maybe even 1 piece would do. The kairi, I used had become semi ripe.So used 3-4 cubes. And it also depends on your individual taste.
Ingredients : 1/2 cup rajma beans soaked overnight, 2-3 cubes ( 1/2 inch cubes ) of kairi washed , cut & skinned, the kairi peels so skinned, 1 tbsp oil, 1/2 tsp jeera, 1 bay leaf, 1-2 green chillies, 1/2 inch ginger cleaned , salt to taste.
Method : Discard the water in which rajma has been soaked.This is to prevent flatulence.Pressure cook rajma with 1 cup water up to two to three whistles.Then lower flame & cook for 12-15 minutes. he rajma beans must have cracked .If not pressure cook for more time. They must mash up if we press the beans with our fingers.I had not added salt as I felt , that rajma may not split if salt is used. Though ,Sangeeta Khanna pressure cooks rajma with salt always.Keep aside.
Finely chop ginger & green chillies. I run them in the dry grinder attachment. Green chillies & ginger get nicely minced. Take them out into a plate.Mince the raw mango peels in the dry grinder attachment. Keep aside in a plate .The raw mango pieces can be pressure cooked & then the pulp can be used. I pressure cooked & made use of the pulp.Kaii can be grated after peeling or even without peeling & added to the kadhai.
Take oil in a kadhai.Heat up the oil.Add jeera. After they splutter, add the ginger mirchi mince mixture. Then add the bay leaf. Mix nicely so that oil coats all the ingredients. Add the mango peels mince & the raw mango pulp or the grated unpeeled raw mango .Mix nicely.Add salt. Mix nicely.Add the cooked rajma.I pressure cooked this rajma for 3 whistles as my rice was to be pressure cooked .So kept this rajma at bottom & rice on top & pressure cooked for 3-4 whistles. Then put off gas. Let it cool Serve with rotis or rice.The rajma was good ...it had not become like pulp considering that it was pressure cooked again.The pictures say that !
Alternatively, add the pressure cooked rajma to the kairi-green chillies-ginger-jeera bay leaf -salt mix. .Bring all to a boil.Let it simmer for five minutes.Put off gas.Serve with rotis and or rice.
I loved the khatta taste of the rajma. And my daughter ate it without complaining ...which says a lot !
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