Brinjal Rajma gravy front

Brinjal rajma gravy | Kathiri mochai kuzhambu

Brinjal rajma gravy | Kathiri mochai kuzhambu

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 few health notes on this kidney beans legume and brinjal (kathirikkai).

These kidney beans has 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
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Brinjal Rajma Gravy, Kathiri mochai kuzhambu
Servings: 6
Calories: 250 kcal
Author: Sangeetha
Ingredients
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:
  1. Soak kidney beans overnight. Discard the soaked water, add fresh water and pressure for 3 whistles. Keep aside.
  2. Peel and chop small onions. You can use one big onion instead.
  3. Grind the items given under “to grind” into a fine paste. Keep aside.
  4. Chop brinjals
Recipe:
  1. Heat oil in a kadai, add mustard and jeera seeds, let them splutter.
  2. Add chopped onions, curry leaves.
  3. When onions turn transparent, add chopped tomatoes and cook until soft.
  4. Add all the spice powders chilli, turmeric and coriander one by one.
  5. Mix well and add chopped Brinjal pieces.
  6. 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.
  7. Add the boiled kidney beans / Rajma and required salt for the gravy.
  8. Mix everything together and close with the lid for five more minutes.
  9. Now at the ground coconut fried gram paste into the masala.
  10. 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.
  11. After around 5 to 7 minutes all the froth is settled and at this time switch off.
  12. Serve hot with rice and papad.
Recipe 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.

Preparation:

  • Soak kidney beans overnight. Discard the soaking water, add fresh water and pressure for 3 whistles. Keep aside.

Brinjal rajma gravy soakBrinjal rajma gravy cooked rajma

  • Peel and chop small onions. You can use one big onion instead.

Brinjal rajma gravy onions

  • 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.

Brinjal rajma gravy mustard

  • Chopped onions, curry leaves.

Brinjal rajma gravy onion curry leaves

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

Brinjal rajma gravy tomato

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

Brinjal rajma gravy turmeric Brinjal rajma gravy chili powder Brinjal rajma gravy coriander

  • Mix well and add chopped Brinjal pieces.

Brinjal rajma gravy brinjal

  • 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.

Brinjal rajma gravy tamarind water

  • Add the boiled kidney beans / Rajma and required salt for the gravy.

 Brinjal rajma gravy boiled rajma

Brinjal rajma gravy salt

  • Mix everything together and close with the lid for five more minutes.

Brinjal rajma gravy lid

  • Now at the ground coconut fried gram paste into the masala.

Brinjal rajma gravy gram paste

  • 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.

Brinjal rajma gravy boil

  • 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 onion.
  3. Try to use fresh small purple color brinjal to make this gravy.
 

2 comments

  1. Sure. Thanks. You can replace mochai with thatapayiru and follow the same procedure. Thatapayiru need not be soaked over night, One hour soaking is enough.

Your few words will make my day :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: