A lip-smacking vegan red kidney beans curry with fresh ground spices, coconut and coconut milk. This Konkani style rajma curry or randayi is too hard to resist with a single serving. This curry pairs well with both rice and roti.
– Soak the red kidney beans and drain the water. Pressure cook the red kidney beans by adding water in your preferred way. I cooked the beans in my Instant Pot at high pressure and released the pressure naturally.
– Heat the pan and add the coconut oil. When the oil is hot, add the cumin seeds and torn curry leaves and allow it to fry.– Then add the chopped onion and cook until the onion turns translucent.
– At this stage, add the ground masala, rajma water, and salt. Mix and cook.– Then add the cooked kidney beans and coconut milk and simmer it over low heat.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.