Coconut Rajma(Kidney Bean) Curry

This recipe is taken from Hetal and Anuja’s cookery blog.Its Rajma cooked the South Indian way with a unique twist.The taste is a tangy and “cardamomy” creamy gravy which is heavenly with rice.

This recipe was the first post featured in Priya Suresh’s Shhhhh Cooking Secretly Challenge for the month of April.

The beautiful logo is designed by Divya from http://www.divyasculinaryjourney.com/

I was partnered with Joanne T Ferguson who I came to know as an awesome person.We chose Cardamom as our secret ingredient and chose 2 super delicious recipes to present at the event.I chose the Coconut Rajma Curry while Joanne made Cardamom Fruit Rolls.The recipe rocks big time.Also check the way in which she has rolled the dough to make the rolls look so beautiful!Here is her link for the recipe:

http://whatsonthelist.net/2014/04/16/cardamom-rolls/

Here is the lovely pic of Joanne’s creation:

Cardamom Fruit Rolls

Thank you Joanne for the wonderful time we spent in deciding the ingredients and recipe and the communications we had.I found a wonderful friend and human being in you!

Check out Priya’s Cooking Event Members’ Page here:

http://priyaeasyntastyrecipes.blogspot.fr/p/shhh-cooking-secretly-challenge.html

Thank you Priya for giving me an opportunity to showcase my recipes through this wonderful event!

So..my recipe follows..:

Preparation Time – 1 hour

Makes – 2-3 servings

INGREDIENTS

1 cup Kidney Beans(Rajma) soaked in 3 cups of water overnight

Salt to taste

1 tbsp Oil

1/2 tsp Mustard Seeds

1 Stick Cinnamon or 1 tsp cinnamon powder

3 Cloves

2 Black Cardamoms(Badi Elaichi)

3 Green Cardamoms(Choti Elaichi)

1 sprig(8-10) Curry Leaves

1 Onion chopped

2 Tomatoes – pureed or 1 cup readymade Tomato Puree

2 Bay Leaves

1 tbsp Ginger – grated

1 tbsp Garlic – chopped

2-3 Green Chilies – minced

1 1/2 tsp Coriander Powder(Dhania)

1 tsp Cumin Powder(Jeera)

1 tsp Turmeric Powder(Haldi)

1 tsp Red Chilli Powder

1 tsp Garam Masala

2 tbsp chopped Coriander Leaves

1/2 cup Coconut milk(fresh or store bought)

1 tbsp Lemon Juice

METHOD

Pressure Cook the beans till fork tender(easily mashable with a fork).Drain and reserve some of the liquid.

Heat the Oil and add Mustard Seeds.Wait till they pop and add the whole spices – black and green cardamoms(peel the green cardamoms and add the seeds),cloves,cinnamon stick(if using) and bay leaves.Fry for a minute and add the curry leaves.Now add the Onions and cook them till translucent.

Now add Ginger,Green Chilies and Garlic.Stir well and add the Tomato Puree.Cook till Oil separates.Reduce the heat and start adding the spice powders.Mix well and add the beans.Pour 1/2 cup of the liquid reserved from cooking the beans.Mix very well to amalgamate.Add the Coconut Milk.

Cook for Approx 5-7 minutes till the beans are coated with the gravy and the gravy is creamy.Add lemon juice and mix.Sprinkle Coriander Leaves on top.

Remove to a bowl and serve hot with steamed Rice or Rotis.