A variety of preparations are made with Rajma all over India. Mangaloreans are particularly fond of a preparation called Saarupkari which is served over rice. It is cooked rajma seasoned with garlic in a soup like consistency .. it can be served as a soup as well.
Ingredients:
125 gms Rajma washed and soaked overnight
15 garlic cloves crushed
4 dried red chillies broken into two
1 tsp tamarind paste
2 tbsps oil
Salt.
Method:
Pressure cook the rajma along with salt till it is soft and slightly mushy. Add the tamarind paste, adjust consists adding more water if required… Bring to a roaring boil. Lower heat and keep simmering. Heat oil in a pan. Drop in the crushed garlic and roast to a golden brown. Add the red chilly pieces and toss for a few seconds. Drop in the seasoning into the boiling Rajma. Allow to simmer for a couple of minutes. Switch off and keep aside for fifteen minutes to allow the flavours to infuse before serving.
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