Thursday, 12 April 2018

Preparation time: 15 mins.
Cooking time: 45 mins.
Serves: 6


2 cups black eyed beans(Rongi/lobhia) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)
1/2 tsp turmeric powder (optional)


  1. Pressure cook rongi with five cups of water , salt and turmeric till totally cooked and soft.
  2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
  3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
  4. Add rongi along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes or till you reach the desired consistency.Garnish with chopped coriander leaves. Serve hot with steamed jeera rice .

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