Fresh Pinto Beans Curry| Rajma Curry| White Spotted Bean Curry|| Spicy kidney Bean|| Episode No : 21

Here is the Fresh pinto beans curry prepared in Indian style using Indian spices and herbs.Its a healthy and nutritious vegetarian dish which is bursting with flavors.Usually served with rice preferably steamed white rice or basmathi rice and chapati.This is one of the most popular North Indian vegan dish.Pinto beans is also known as white spotted beans since it has pink spots over the white background.This pink color usually changes once its cooked well and its also famous as Chitra Rajma ( chitri- wale rajma) in the Northern regions of India.The pinto beans is rich in protein , vitamins ( B1 , B6), minerals like Magnesium, Phosphorous , Iron, Copper, Pottasium and also helps in lowering cholesterol as it contains soluble fiber and stabilize blood sugar levels.




Ingredients

Pinto beans ( Fresh ) - 500 grams
Onion - One Nos
Garlic - 6 Nos
Ginger - Small piece
Tomato - One Nos
Green Chili - 4 Nos
Coriander leaves - 2 Sticks
Sunflower Oil - 2 Table spoon
Cumin Seeds - Quarter teaspoon
Dry red chili - 2 Nos
Cloves - 3 Nos
Turmeric powder - Quarter teaspoon
Dry red chili - Quarter teaspoon
Kashmiri red chili powder - One teaspoon
Coriander Powder - One teaspoon
Garam Masala - Half teaspoon
Water - One cup
Salt - As per taste 



Method of preparation

Take 500 grams of fresh pinto / chitra rajma/white spotted beans
De shell the pinto beans and wash under running water
Take one onion, 6 garlic, a small piece of ginger, one tomato, 4 green chilies and two sticks of fresh coriander leaves
Roughly chop onion, cut garlic and ginger into small pieces
Roughly chop tomatoes and slit green chilies
Keep a pan and add washed beans to it
Add half portion of chopped garlic , ginger , 3 slitted green chilies and some fresh coriander leaves
Add a cup of water and required salt to the beans
Mix well, cover with lid and cook well
Once the beans is cooked well, put off the flame
Keep another pan and add 2 table spoon of sunflower oil
To the heated oil add quarter teaspoon cumin seeds
When cumin seeds splutters, add 2 dry red chilies, 3 cloves and chopped onion
Add required salt and stir well
When onion slightly changes its color add chopped garlic and ginger and stir well until turns golden brown color
Keep the flame in low level and add quarter teaspoon turmeric powder, quarter teaspoon dry red chili powder, one teaspoon kashmiri chili powder, one teaspoon coriander powder and half teaspoon home made garam masala
Mix well until raw smell of the added powders goes off
Now add chopped tomato along with a green chili and cook well
When its cooked well, add some fresh coriander leaves
Mix well and put off the flame
Grind the prepared masala with some water and make it as a fine paste
Keep a pan and add cooked pinto beans to it
Add grinded paste and add hot boiling water which is required for the gravy
Mix well and allow to boil for 10 minutes
Check salt and add if required
When the gravy thickness , add a pinch of asafoetida / hing and mix well
Finally taste the gravy and add some fresh coriander leaves
Just have a mix and put off the flame


It is an excellent sided dish for chapati and rice preferably white steamed rice
Its a good source of protein, fiber, vitamins and minerals.
It also helps to lower cholesterol and sugar levels


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