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.
Now we move to the dish.
Cooking time: 20 minutes approximately
- Fresh Rajma (Red Kidney Bean) – 1 cup
- Banana pepper – 4 no
- Onion – 2 no
- 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.
- Add all dry spices and salt; fry for few seconds; add banana pepper and boiled rajma.
- Cover and cook till banana pepper is soft.
- Add little water if required and cook; finally add lemon juice, mix well and remove.
- 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.