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Heat 1 tsp oil on a low flame in a frying pan and add 1/4 tsp jeera.
Once the jeera starts crackling, add 2 tsp chopped onion, 2 tsp chopped tomato, 1/8 tsp hing, 1/4 tsp chopped ginger, 1/4 tsp haldi, 1/4th tsp red chilli powder and finally 1/4th tsp salt.
Saute till the tomatoes begin to soften and then add 1 tbsp chopped shepu.
Once the volume of shepu is reduced to almost half, add 2 tbsp boiled rajma and little water.
Let the vegetable simmer till the desired consistency is obtained.
Garnish with coriander leaves.
Serve hot with chapati.