Brinjal and Rajma Curry

Directions

1. Soak rajma over night or atleast 8 hours in water.
2. Pressure cook for two to three whistles.
3. Cut the brinjals lengthwise and put it in water. Chop the onion and tomato finely.
4. 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 tomatos 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.