Chop the onion, ginger, garlic and tomatoes finely. Cut the brinjal into medium size pieces. In a kadai put the oil and when it is hot add mustard. When it pops up add jeera and fry for a second. Then add chopped onion and fry for a while. Then add […]
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Soak Rajma in water for about 10 to 12 hours. Wash well and pressure cook for five to six whistles. Allow to cool. Drain the excess water completely. Chop onion and tomato finely. In a kadai put one teaspoon oil and fry the coriander seeds, red chillies. Cool it and […]