Rajma Curry (Kidney Bean Cury)

Ingredients:
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
5to6 grams tomatoes
1 teaspoons sugar
3 tablespoons oil
Salt to taste
To be ground into a paste.
6 cloves garlic
3 green chillies
25mm. piece ginger

Method:

• Soak the red kidney beans over night.
• Next day, cook in a pressure cooker. Drain.
• Heat the oil and fry the onions till it's little brown. Add the ground paste and chilli powder and fry again for 1 minute.
• Add the cooked red kidney beans.
• Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
• Add the tomato soup to the rajma mixture.Add the sugar and salt.
• Cook for 20 minutes.

Serving Suggestions:
Server Hot with parathas or jeera rice

Tip:
Adding a little cream will make the gravy more thick and rich.