Monday, June 22, 2009


500 g rajmah
2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp dry ginger powder
1/4 tsp garam masala powder
3 green cardamom
1-2 big black cardamom
4-5 cloves
1 small stick cinnamon
1 lime size tamarind or 2-3 tsp tamarind paste
1 tsp aniseed's (sanuf)
salt to taste
3-4 tsp oil or ghee
2-3 pinch of asafoetide


  • Soak rajmah over night
  • Boil them in same water when the rajmah soaked
  • Drain the water and keep aside
  • Crushed the green cardamom,black cardamom,clove,cinnamon.
  • Heat oil in a pan add aniseeds ,asafoetide,crushed cinnamon cardamom powder,fry few minutes and add red chili powder,garam masala powder,dry ginger powder,and salt and little water fry for few minutes in simmer the oil separated add the drain water bring to boil .when it boil the grave get thick add tamarind paste and the rajmah keep on simmer another few minutes ,till the gravey cooked and get thick .
  • Serve with rice or roti.

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