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Brinjal rajma gravy | Kathiri mochai kuzhambu

Sangskitchen
Brinjal rajma gravy is south Indian gravy prepared by cooking Brinjal and red/black kidney beans in a tamarind based gravy along with spices. Brinjal rajma gravy is one tasty gravy and a perfect match. Brinjal is a friendly vegetable the one that you can use in multiple forms. This gravy is a coconut and tamarind based one. Brinjal when mixed with kidney beans (red/black) (commonly called as Rajma) tastes great with steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6
Calories 250 kcal

Ingredients
  

Ingredients:

  • 250 g Brinjal
  • 100 g kidney beans
  • 8 shallots/small onions
  • 1 large tomato
  • 1 tsp mustard
  • 1 tsp jeera
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • 1 gooseberry size tamarind
  • 1 tsp crystal salt or salt as required

To grind:

  • ¼ cup coconut pieces
  • 1 tbsp fried gram
  • 1 tsp jeera seeds

Instructions
 

Preparation:

  • Soak kidney beans overnight. Discard the soaked water, add fresh water and pressure for 3 whistles. Keep aside.
  • Peel and chop small onions. You can use one big onion instead.
  • Grind the items given under “to grind” into a fine paste. Keep aside.
  • Chop brinjals

Recipe:

  • Heat oil in a kadai, add mustard and jeera seeds, let them splutter.
  • Add chopped onions, curry leaves.
  • When onions turn transparent, add chopped tomatoes and cook until soft.
  • Add all the spice powders chilli, turmeric and coriander one by one.
  • Mix well and add chopped Brinjal pieces.
  • Add quarter cup of water to cook the brinjals. after around 5 minutes when the vegetable is three fourth done add the tamarind extracted water, mix well with the vegetable.
  • Add the boiled kidney beans / Rajma and required salt for the gravy.
  • Mix everything together and close with the lid for five more minutes.
  • Now at the ground coconut fried gram paste into the masala.
  • Add required water to make the gravy and to semi thick consistency. The gravy tends to get thick and while cooling down hence add enough water while boiling the coconut paste.
  • After around 5 to 7 minutes all the froth is settled and at this time switch off.
  • Serve hot with rice and papad.

Video

Notes

Tips
If you don't have time to soak rajma overnight soak in hot water for 2 hours at least.
Use big onion if you cannot get small onion.
Try to use fresh small purple color brinjal to make this gravy.

Nutrition

Calories: 250kcal
Keyword Brinjal Rajma Gravy, Kathiri mochai kuzhambu
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