Prep Time | 20 minutes |
Servings |
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Instructions
- Soak rajma for 3 hour and cook soft and keep aside
- In pan add oil and temper mustard and fenugreek and jeera
- Add onions and garlic and curry leaves and saute well
- Add coconut paste and boil for few mins and turn off
- Garnish with coriander. Rajma brinjal curry is ready
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