Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Menu of the week 10th Aug & Recipe of Rongi

A new week is here and along with here is the menu of this week.

Weekly Menu

 

Also some days ago I had posted a picture of one my comfort foods from Delhi days on instagram (are you following me yet? click here to follow: https://instagram.com/monikamanchanda/). Rongi is essentially black eyed beans also knowns as lobhia and in punjabi fondly called rongi. When I was small I used to call it “Chota Rajma”. A bowl of rice, rongi, a spoon of curd and some salad can make any punjabi’s day. So here is the recipe that a lot of you asked for on insta

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Recipe : Rongi (Punjabi style black eyes beans curry)

Ingredients

  • 1 cup black eyed beans, washed and soaked for an hour
  • 2 tsp oil
  • 1 tsp jeera seeds
  • 1 large onion grated
  • 2 large tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Handful of coriander leaves for garnish

Method

  • Cook  the washed, soaked black eyed beans with salt, turmeric and about 2 cups of water for about 12 mins in a cooker on simmer after the first whistle. While the steam is releasing, make the curry base for the same
  • Heat oil in a heavy bottom pan, add the jeera seeds and fry till brown. Add the grated onions and fry till they turn golden brown for about 5 mins. Continue stirring at this point since it might get burnt fast.
  • Add tomato puree and continue cooking till the oil leaves the side. At this point add the dry masalas and saute for another 1 minute.
  • Add the boiled beans along with water and let it simmer for 5 minutes. Add more water it the gravy feels very thick.
  • Serve with steamed or jeera rice, salad and a spoon of curd

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