Red kidney beans are filling and nutritious. This curry is a favourite in Punjab and loved by all. Instead of the usual tomato gravy, I tried a broccoli gravy and it turned out to be delicious. This makes a wholesome meal when served with chapati, rice, bhatura etc.
Kidney beans’ high fibre content prevents blood sugar levels from rising too rapidly, making these beans a very good choice for individuals with diabetes, insulin resistance or hypoglycemia. Kidney beans are a good source of protein, thiamine (vitamin B1), phosphorus, iron, copper, magnesium, dietary fibre and potassium.
Broccoli acts as an antioxidant and is rich in calcium and promotes strong bone growth. It is rich in fibre which helps prevent constipation, heart disease, obesity etc. It is also a good source of Vitamin C which boosts the immune system.
Overall, this is a very healthy and delicious curry!
1 cup broccoli florets
1 cup soaked and boiled rajma (kidney beans) in salt water
salt to taste
1 tbsp mint leaves
1 tbsp coriander leaves
2 tsp chopped ginger
2 green chillies
3/4 tbsp grated dry coconut
1 tbsp peanuts
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp roasted coriander powder
1/4 tsp roasted cumin seeds powder
1/4 tsp chilli powder
- Heat the oil in a kadhai then add mustard seeds.
- When the seeds crackle, add green chillies, ginger, peanuts, dry coconut and turmeric.
- Saute for a few seconds and then add broccoli florets and saute for 10 to 15 minutes on a low flame stirring occasionally.
- Then add mint leaves, coriander leaves and cook for a few minutes.
- Then add coriander, cumin seeds powder and chilli powder.
- Let it cool for 5 minutes, then blend it in the mixer to a fine paste.
- Transfer or sift this into the kadhai and add boiled red kidney beans.
- Cook for 5 minutes on a low flame.
- Serve hot with rice, chapati (roti), flatbread (naan), bhakri, bhatura or puri.