Rajma Coconut Stir-Fry Recipe

Cooking Directions

• STEP 1.1. Soak the kidney beans in water overnight. Drain and rinse them before cooking.
• STEP 2.2. In a pressure cooker, add the soaked kidney beans, water, and salt. Cook for 3-4 whistles or until the beans are tender.
• STEP 3.3. Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves, chopped onions, and green chilies. Saute until the onions turn golden brown.
• STEP 4.4. Add grated coconut and saute for a minute. Then add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 5.5. Add the cooked kidney beans to the pan and mix everything together. Cook for a few minutes until the flavors blend well.
• STEP 6.6. Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• 1. Soaking the kidney beans overnight helps in reducing the cooking time.
• 2. If you don't have a pressure cooker, you can cook the kidney beans in a regular pot. It will take longer, around 1-2 hours.
• 3. Adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• 1. Leftover Rajma Coconut Stir-Fry can be stored in an airtight container in the refrigerator for up to 3 days.
• 2. Reheat the stir-fry in a pan or microwave before serving.
• 3. Serve the dish as a side dish with rice or roti, or enjoy it as a main course with some salad on the side.