Rajma gravy

Ingredients:

rajma 100g
onion 1 chopped
tomatoes 3 chopped
tamarind water 1 cup very diluted
ginger garlic paste
garam masala 1 tsp.
chillie powder 1 tsp.
coriander powder 1/2 tsp.
salt
cumin seeds 1tsp.
garlic cloves 8
methi seeds 1/2 tsp.

Method:

1. Soak rajma one day before. Pressure cook that rajma and keep aside.

2. In a kadai heat oil and add cuminseeds, curry leaves and chopped onions and garlic cloves and ginger garlic paste and saute till brown.

3. Add chopped tomatoes and saute again for 2 mins. Add tamarind water and salt.

4. Now add cooked rajma to this. Add salt, chillie powder, coriander powder and garam masala and allow to cook for 5 mins.

5. If you want little thickness in gravy, mix 1tsp. besan flour in a small cup of water, (so that no lumps are formed) and pour into the gravy and allow to cook for a minute.

6. Serve with rice, chappathi.