Rajma bendhi- Rajma Curry

Pulses remind me of Navrathri/Dussehra.At my place pulses were cooked mainly during Navrathri.Of course black and white channa did appear in the menu once in a while but otherwise no one in the family much preferred having pulses with lunch.When I got married,I got introduced to SaarUpkari which is a very healthy way to eat pulses during lunch.My ma-in-law makes SaarUpkari of almost all pulses,even sambhar from white beans and channa.Rajma was a favourite of mine as a North Indian preparation.This curry was new to me but was a hit nevertheless.Bendhi is rajma curry with garlic seasoning.Goes well with rice,especially Matta ari/rice.

Rajma Bendhi

Ingredients

Rajma - 250 gms(soaked overnight and pressure cooked till done)
Grated coconut - 1/2 of a small coconut
Roasted red chillies - 6(mix of 3 byadgi and 3 normal chillies)
Tamarind - 1 small piece(channa size)
Garlic - 10
Salt to taste
Oil - 1 tbsp

Method

Pressure cook rajma till done.
Grind to a paste grated coconut,red chillies and tamarind.
Mix with the cooked rajma,add salt and let it boil.
Prepare seasoning in a pan with oil.
Crush the garlic a little(do not peel)
Add it to the pan and fry till brown and well cooked.
Add it to the curry,serve.

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