Saturday, 21 October 2017

RAJMA CURRY WITH EGGS IN A YOGURT BASED GRAVY



The month long celebration is about to finish .... it is painful to even think of that ...... just the way I feel looking at the empty bowls / plates after lapping up all of the hilsa / prawn / mutton curry. Do celebrations really get over? .... so many cultures .... tradition .... celebration does go on in one way or the other .... Our home is always in a celebration mode ..... we are geared up with our movie going sessions after a month long gap starting with Golmaal Again .... we have not missed any of this series ..... my too much of a favourite 'Tabu'.... is featuring in it and for Ajay Devgan too.... this man proved looks are not the 'only' required thing in the industry or say in life .... but talent really matters ..... I lack both, so I totally adore both of them .... We are quite accommodating unless it hurts the eyes .... so we find pleasure in both Sonata and Golmaal Again. Following it .... there will be a series of movie going sessions ..... If the father and son duo have decided to follow '' lekhapora korey je garichapa porey shey"..... the mother will stop overthinking refusing to turn more grey and will indulge in merry making .... life is entertainment... entertainment.... entertainment. The son believes studying is a waste of time and the father supports that, so the mother will do whatever she wishes to. I am super elated to know that my son loves me so much so that he decided to follow my path.... "gharey boshey mumma r moto bhyarenda bhajo tobey"...... When the lady of a house gets this crazy with no one actually listening to her, she will talk as this without having a drop of alcohol. A major part of me is Bollywood.... all this while I was enjoying those Bollywood couples in gorgeous outfits attending parties and celebrating the "Festival of Light." However, I preferred to arrange a special prayer at home, visit the temple and did attend a dine out on few friends' request. In between there was some RAJMA CURRY WITH EGGS IN A YOGURT BASED GRAVY cooked at home. Now, I got some time to sit and share the recipe, though there is some cooking going on simultaneously.

The sailor men at home do like curries that suits fried rices and breads. This thick textured RAJMA CURRY WITH EGGS IN A YOGURT BASED GRAVY was made to bring a little variation in the usual Rajma Curry been made at home. Rajma Curry goes very well with any kind of South Asian Bread / Steamed Rice / Jeera Rice. On that particular day I served this RAJMA CURRY WITH EGGS IN A YOGURT BASED GRAVY with egg fried rice. The next morning, the gravy thickened more and we enjoyed it with some parathas. Our mother says her daughter-in-law prepares Rajma Curries very well, I had to blog on it and look for some appreciation .... it is my brother's bubly wife who shows all my food pictures to the mother. I am pretty sure the old lady will scream at me saying... "peyaz-roshun na shatley diye dili shob kichur sangey?".... but my smart readers are smarter enough to try it and agree we can try a spice paste taking together everything when in a hurry.... especially when  you are eager to complete a short story from the Maupassant's Collection. What we must do is to stir the spice paste for quite sometime. Ever since one of the master chefs have confused me on the usage of the word "saute" .... I am avoiding it, as I am not that much of a knowledgeable person. I will try to do a research on it once I complete reading the collection. I am always open to cooking with you all in between and sharing the recipe of RAJMA CURRY WITH EGGS IN A YOGURT BASED GRAVY.



INGREDIENTS :

Rajma [Red Kidney Beans] : 250gm
Eggs [boiled and halved] : 3-4
Plain Yogurt : 100-150gm
Onion : 1medium 
Coriander Seed : 1tbsp
Cumin Seed : 1tsp +2-3pinches
Dry Red Chilli : 4
Cinnamon Stick : 1-2two inch size
Green Cardamom : 2-3
Kashmiri Red Chilli Powder : 1tsp[for colour]
Garlic : 3-4 cloves[peeled and washed]
Ginger : 1two inch size [ peeled and washed]
Turmeric Powder : 1tsp
Bayleaf : 1
Salt : As Required
Oil : 4-5tbsp
Coriander Leaves [chopped] : 1small cup

METHOD :

Wash the red kidney beans well and soak in hot salted water for at least 5-6 hours. Pressure cook up to 4-5 whistles adding little turmeric powder and switch off. Let it cool till the lid opens by itself.

Take the plain yogurt, onion, green cardamoms, cinnamon sticks, coriander seeds, cumin seeds, dry red chillies, garlic cloves and ginger piece together in a blender.



Blend to a paste adding half small cup water.



Heat oil in a wok and temper with cumin seeds and a bay leaf. Add the spice paste and keep stirring till the oil separated from the spice mix. Add the Kashmiri red chilli powder, turmeric powder now. Fold in well and stir for a minute or so.



Add the boiled red kidney beans / Rajma without the water and stir for 3-4 minutes.



Add the remaining water from the pressure cooker and little more. Cover and simmer for about 12-15 minutes at minimal heat.



Open cover, add the already boiled, peeled and halved eggs and chopped coriander leaves. Gently fold in and take down.



Transfer to a serving bowl and enjoy with a mains of your choice. On that particular day we thoroughly enjoyed it with egg fried rice.



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