Mushroom Rajma Curry

Ingredients

• • Button mushroom (chopped into big pieces) - 200 grams
• • Pink rajma beans (dry) - ¼ cup
• • Tomatoes (diced into 1 inch cubes) - 2
• • Red chilly powder - 1 teaspoon
• • Green chillies (sliced) - 2
• • Sugar - 2 teaspoons
• • Garam masala powder - ½ teaspoon
• • Curry leaves (chopped) - 2 teaspoons
• • Coriander leaves (chopped) - 1 tablespoon
• • Mint leaves (chopped) - 1 tablespoon
• • Oil (for frying) - as required
• • Dhania powder - 1 tablespoon
• • Jeera powder - 1 tablespoon
• • Onions (sliced big) - 3
• • Salt - as required
• • Cheese - ½ cup
• • Curd (thick) - 1 cup

Method

• 1. Soak Rajma in enough water for 10 hours.
• 2. Change water and pressure cook till 2 whistles directly in the cooker.
• 3. Allow to cool, remove lid, add washed and sliced mushrooms, tomatoes.
• 4. Close the lid and cook till another whistle sound comes.
• 5. Fry onions in oil till brown and grind to smooth paste along with little (1 Tablespoon) cooked rajma, salt, chilly powder, sugar and garam masala powder.
• 6. Heat little oil in a frying pan, add sliced green chillies, mint, coriander, curry leaves and then ground paste.
• 7. Fry in medium flame for few minutes. Add dhania-jeera powder and stir well.
• 8. Pour curds in s strainer, remove extra water and add the curd alone to the gravy.
• 9. Cook for 2 to 3 minutes and then add cooked rajma, mushroom mixture with that cooked water.
• 10. Boil till gravy becomes thick enough to serve.
• 11. Sprinkle grated cheese on top after transferring to serving dish.