Brinjal and Rajma Curry


  • 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


  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.


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