RAJMA CURRY

Simplify Life; that is a requirement. This simplification also applies to our activities in the kitchen. Each day of our lives need not be the same, it becomes less colourful without variation. I have always chosen simplicity over anything else because I was brought up in a middle class environment. Only that I have a weakness for sari and fish. If I find my jumping jack sweetheart Hilsa in the market, I will buy it but will I do it every week? Nope. As part of a middle-class family, I was taught self-control. Coming to sari, I have no qualms wearing a Mangalgiri Cotton to a party where the others would exhibit their silks. To me it is comfort over fashion, trend and show off. I am the happy loner, find me if you wish. If you do not wish, I do not mind. I choose my associates as much as my kitchen ingredients, we must have certain common character traits to be friends. Not always the brand label is important, it is also about how we use the ladle. We just need to assemble them with lots of love and care. Some days a simple meal with a RAJMA CURRY, rice and salad seem comforting and fulfilling. I have learnt this recipe from my Punjabi neighbour back in Kolkata. Though it is mainly eaten with rice, my men prefer it with puffed and flat breads. Let us see if Rajma gets justice in a Bengali kitchen or not.

INGREDIENTS :

Rajma / Kidney Beans : 200gm
Tomato : 2big
Onion : 2medium
Garlic Paste : 2tbsp
Ginger Paste : 2tsp
Red Chilli Powder : 1tbsp
Turmeric Powder : 1tsp
Garam Masala Powder : 1tsp
Bayleaf : 1
Cumin Seeds : 1/4tsp
Oil : 2tbsp

METHOD :

Wash and soak the kidney beans the night before you cook.

Next morning pressure cook them in enough water adding half of salt, turmeric and chilli powder up to 3-4 whistles.

Peel, wash and slice the onions. Wash and cut the tomatoes into pieces.

Heat the oil in a wok and temper with bay leaf and cumin seeds. Add the garlic paste and fry for 1-2 minutes at low heat. It should not burn.

Add the sliced onions and fry until brown. Add the ginger paste and fry for 2 minutes.

Add the tomato pieces to the wok and stir until they melt. Add rest of the turmeric and chilli powder, salt.

Stir till the spices separate from the oil. Add the boiled beans, stir well, cover cook for about an hour at low heat.

Remove the cover time to time, stir and press on to some beans with the ladle. This adds more taste to the curry.

Add the garam masala powder 2-3 minutes before switching off the gas stove. On that day we had it with steamed rice, there had some stir fried broccoli-chicken too.