Brinjal rajma gravy | Kathiri mochai kuzhumu

Brinjal rajma gravy, a south Indian gravy prepared by cooking Brinjal and red/black kidney beans in a tamarind based gravy along with spices. This is a tasty gravy and a perfect match for steamed rice.

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.

There is another good combination, commonly made with bottle gourd and Black Eyed Peas (cowpeas), called as Suraikkai thattaipayaru Kulambu in Tamil. That gravy and brinjal rajma gravy both are exactly same in procedure but only the combination is different.

Now let’s see a few health notes on this kidney beans legume and brinjal (kathirikkai).

These kidney beans have good amount of carbs and protein. The starchy carbs in these kidney beans do not cause blood spikes in blood sugar making them suitable for diabetics.

Kidney beans are a good source of several vitamins and minerals, such as folate, iron, copper, manganese, potassium, vitamin K1, and phosphorus. Kidney beans are high in protein and fiber and contain proteins that can reduce the digestion time of starches (carbs). They may be considered as a weight loss friendly food. And when coming to brinjal/eggplant everyone might be knowing this is an excellent vegetable which controls blood cholesterol, cancer and helps for good heart health and weight management.

Now let us see this brinjal rajma coconut tamarind based gravy preparation with the help of a quick video and detail pictures.

Other similar recipes: Cauliflower soya paneer gravy, Sambar

Brinjal rajma gravy | Kathiri mochai kuzhambu

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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 mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 6

Calories 250 kcal

Ingredients

  

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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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Preparation:

• Soak kidney beans overnight. Discard the soaking 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 coconut, fried gram and jeera into a fine paste. Keep aside.
• Chop brinjals and keep them in water to avoid oxidation (getting brown in colour)

Recipe:

• Heat oil in a kadai, add mustard and jeera seeds, let them splutter.

• Chopped onions, curry leaves.

• When onions turn transparent, add chopped tomatoes and cook until soft.

• Put all the spice powders chilli, turmeric and coriander one by one.

• Mix well and add chopped Brinjal pieces.

• Now, add a quarter cup of water to cook the brinjals. After around 5 minutes when the vegetable is almost cooked, 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.

Tips:

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