Sigappu Karamani Gravy | Rajma gravy for chapati | Red kidney beans gravy

Eating chapati for weight loss is good but our body should get enough protein and minerals to lead a healthy life. Thinking over it we substituted normal side dish of chapati like dal, tomato gravy and aloo masala with this Sigapu karamani gravy | Rajma gravy.

Rajma is packed with enormous amount potassium, magnesium, iron and protein. So when you are into a strict weight loss regime add this recipe to your diet and loss weight in a healthy way. This food also boost your immunity. You can also feed this cooked rajma to toddlers and they love it to have because of the soft texture.

Nutritional benefits of Rajma:

Kidney beans are a very popular legume because of its great taste, texture and flavor. They are dark red in color and are kidney shaped. Kidney beans are full of potassium, magnesium, iron and protein. Hence, this is a good meat substitute for vegetarians. Kidney beans also have several disease-fighting antioxidants that promote a healthy and strong immunity.

Check 39 Amazing Benefits Of Kidney Beans (Rajma) For Skin Hair And Health

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Rajma gravy for chapati
  1. Keep everything ready. chop onion, spring onion and tomato finely. Prepare ginger garlic paste. Clean curry leaves and coriander leaves. Soak rajma overnight. Pressure cook for 5-6 whistles if not cooked add more whistles it takes time to cook.
  2. Add oil in a heavy bottomed vessel. add mustard seeds once splutter and cumin seeds
  3. Add curry leaves and saute
  4. Add chopped onion and saute well.
  5. Add spring onions and saute.
  6. Add chopped tomatoes and saute well
  7. Add 1/2 tsp turmeric powder, 1 tbsp chilly powder and 1 tsp salt and cook.
  8. Once the gravy is thickened add cooked rajma and mix well till the masala coats well. If the rajma is not cooked 100% you can add little water (left over while cooking rajma) and cook it now with the gravy.
  9. Add coriander leaves and serve with chapati or dosa.
  10. Rajma | Sigapu karamani gravy is ready to serve.

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