This curry is made with Rajma, Brinjal, Onion, Tomato and Sambar powder. This curry is served with hot rice or with any Indian bread like chapathi.
Brinjal and Rajma Curry
Course: PoriyalCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
8
hoursCooking time
30
minutesThis curry is made with Rajma, Brinjal, Onion, Tomato and Sambar powder. This curry is served with hot rice or with any Indian bread like chapathi
Ingredients
Rajma – 1/2 cup
Brinjal – 2 to 3 Nos
Onion – 1 Big
Tomato – 1 Big
Sambar powder – 1 tablespoon
Turmeric powder – a pinch
Oil – one tablespoon
Mustard – ½ teaspoon
Jeera – 1/2 teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak rajma over night or at least 8 hours in water.
- Pressure cook for two to three whistles.
- Cut the brinjals lengthwise and put it in water. Chop the onion and tomato finely.
- In a kadai put oil and when it is hot add mustard.
- When it pops up add jeera and fry for a while and then add chopped onion, curry leaves and fry till onion turns transparent.
- Add chopped tomatoes and fry for a while.
- Add sambar powder, turmeric powder and salt. Mix well.
- Add brinjal pieces, cooked rajma and sprinkle little water.
- Reduce the heat and cover with a lid.
- Cook until the brinjals are soft and the curry is dry.