Kamala's Corner

Brinjal and Rajma Curry

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

Recipe rating: N/A
Recipe by S Kamala Course: PoriyalCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

8

hours 
Cooking time

30

minutes

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

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.
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