In the Rajma Chawara Post I spoke about the versatile masala, here again I use the same masala but change the quantities of the ingredients, I add more greens here to give that nice green color and less of Tomato. Rest everything remains the same except that now we cook the Lima beans in the gravy and not separately.
In Bangalore we used to get fresh avlaikai (hope I spelt it right) we used to cook them in this same gravy.



Ingredients
1 cup frozen Lima Beans
1 tsp coriander powder
1/2 tsp red chili powder
a pinch turmeric
salt to taste
fresh coriander leaves for garnish
lime juice as per taste

The Masala
To be ground to a paste
1 onion, chopped and fried till golden brown
1 onion, chopped
1/2 large tomato
1/4 cup curds/yogurt
4 garlic pods
1 inch ginger
2 green chilies
2 tbsp fresh coconut, grated
1/2 cup fresh coriander leaves
1/4 cup mint leaves
10 curry leaves
5 whole black pepper corns
2 green cardamom
1 inch Cinnamon sticks
2 cloves
1 tsp cumin seeds

Method

1. Heat 1 tsp oil in a pressure cooker, add coriander powder, red chili powder and turmeric powder. Cook for 1 minute on low.
   
2. Add the ground paste and cook on medium till the oil separates.
   
3. Add the Lima beans along with 2 cups of water, and salt.
   
4. Close the cooker and cook the Lima beans. (About 3 whistles)
   
5. Let the steam out naturally.
   
6. Check seasoning. Add lime juice. Boil till required consistency. Garnish with coriander leaves.
   
7. Serve hot with cooked plain rice or phulka.
   

Love Rajma chawara anytime, this is the way mamma cooked it and now I cook it. The ground masala is versatile and anything can be added, chickpeas, any assortment of vegetables taste great too. We have also tried this masala with chicken and its lovely.



Ingredients
1 cup Rajma (Red Kidney Beans)
handful curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
a pinch turmeric
1/4 tsp garam masala
salt to taste
fresh coriander leaves for garnish
lime juice as per taste

The Masala
To be ground to a paste
1 onion, chopped and fried till golden brown
1 onion, chopped
1 large tomato
1/4 cup curds/yogurt
4 garlic pods
1 inch ginger
2 green chilies
2 tbsp fresh coconut, grated
1/4 cup fresh coriander leaves
few mint leaves
5 whole black pepper corns
2 green cardamom
1 inch Cinnamon sticks
2 cloves
1 tsp cumin seeds

Method

1. Soak rajma in about 4 cups of water overnight, or 12 hours.
   
2. Discard the water and cook them in a pressure cook, till tender. (Add salt along with the water while boiling the rajma).
   
3. Heat 1 tsp oil in a kadai, add the curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1 minute on low.
   
4. Add the ground paste and cook on medium till the oil separates.
   
5. Add the cooked rajma along with the water and give it a boil.
   
6. Add water as per the consistency required.
   
7. Add garam masala powder, simmer for 15 minutes.
   
8. Check seasoning. Add lime juice. Garnish with coriander leaves.
   
9. Serve hot with cooked plain rice.