Rajma Gashi

Rajma Gashi

Serves: 3

You will need

1 cup ( 100 g ) rajma ( kidney beans )
2 cups water
1/2 teaspoon salt ( or to taste )
1 kudampuli / darbyasole in Konkani ( pick small - for sour taste )

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water in mixer. Keep aside.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Wash and soak rajma ( kidney beans ) in 2 cups water for 6 hours ( or overnight ).

Pressure cook with 1/2 teaspoon salt for 30 minutes ( reduce heat to medium after 2 nd whistle and cook for 25 minutes or till done and soft ). Allow the pressure cooker to cool naturally. Reserve the stock.

Do not add extra water.

Boil cooked rajma ( with stock ) with 1 small kudampuli / darbyasole for 5 - 8 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.

For Seasoning:

In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve with Rice ( seeth ) / Chapati.