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Fresh Rajma and Banana Pepper Stir Fry

During winter season, fresh Red Kidney Bean (Rajma in Hindi) is available. Dried Rajma is available in grocery shops through out the year. Fresh rajma tastes much better than the dried one and cooks faster also. When I kept fresh rajma in the fridge, some started sprouting without any effort. I mostly use Banana Pepper to make Bajji. Now I have used it to prepare Fresh Rajma and Banana Pepper Stir Fry. Banana Pepper is known as Bajji Milagai in Tamil.

Before we proceed to the dish, you can view some photographs of colorful fresh rajma.

fresh_rajma_red_kidney_bean_1 fresh_rajma_red_kidney_bean_2

fresh_rajma_red_kidney_bean_3 sprout_fresh_rajma_red_kidney_bean

Now we move to the dish.

Cooking time: 20 minutes approximately


  • Fresh Rajma (Red Kidney Bean) – 1 cup
  • Banana pepper – 4 no
  • Onion – 2 noFresh_Rajma_Banana_Pepper_Stir_Fry_1
  • Tomato – 1 no
  • Ginger garlic paste – 1 tea spoon
  • Turmeric powder – ¼ tea spoon
  • Red chilli powder – ½ tea spoon
  • Coriander powder – 1½ tea spoon
  • Garam masala powder – ½ tea spoon
  • Salt – as per taste
  • Lemon juice – few drops
  • For seasoning
    • Aniseeds – 1 tea spoon
    • Curry leaves – few
    • Oil – 1 table spoon


  • Wash and pressure cook fresh rajma for two whistle (this cooks faster than the dried rajma that is soaked); chop onion, tomato, banana pepper.


  • Heat a pan, do the seasoning; add onion and fry till soft; then add tomato, ginger garlic paste and mix well; cook till tomato is soft.

Fresh_Rajma_Banana_Pepper_Stir_Fry_3 Fresh_Rajma_Banana_Pepper_Stir_Fry_4

  • Add all dry spices and salt; fry for few seconds; add banana pepper and boiled rajma.

Fresh_Rajma_Banana_Pepper_Stir_Fry_5 Fresh_Rajma_Banana_Pepper_Stir_Fry_6

  • Cover and cook till banana pepper is soft.

Fresh_Rajma_Banana_Pepper_Stir_Fry_7 Fresh_Rajma_Banana_Pepper_Stir_Fry_8

  • Add little water if required and cook; finally add lemon juice, mix well and remove.

Fresh_Rajma_Banana_Pepper_Stir_Fry_9 Fresh_Rajma_Banana_Pepper_Stir_Fry_10

  • Serve hot with rice or chappati, poori, rice.




  • You can try out this dish with dried rajma after soaking in water (at least for ten hours).
  • I have not used green chilli because of banana pepper and used only very less red chilli powder.

This post is part of the event “My Legume Love affair (MLLA) – 19th Helping” hosted by EC of Simple Indian Food and scheduled by My Legume Love Affair – The Host Line Up by Susan, The Well-Seasoned Cook.

{ 7 comments… add one }

  • Rohini January 19, 2010, 1:23 pm

    Wow.. Looks so colorful and yummy.. Just looking at it makes me crave!! 😀

  • prathibha January 19, 2010, 3:22 pm

    Never saw fresh rajma..looks really good..

  • Priya January 19, 2010, 3:51 pm

    Its quite a long i have seen those fresh rajma..curry looks incredible..

  • Lubna Karim January 19, 2010, 8:46 pm

    Wow….that’s an extremely colorful, spicy and yummy curry…love the pictorial….

  • pavithra January 19, 2010, 9:05 pm

    oh I miss this fresh rajma in US…I love it. My fav one too.. Looks so yummy.. I do the same way but now pepper.. I think this gives extra kick to the dish.. will sure try adding it …

  • Radhika Vasanth January 21, 2010, 2:11 am

    Looks absolutely delicious and healthy.

  • EC January 30, 2010, 4:38 pm

    Thats a new combi for me..thanks for participating

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