Rajma Shakshuka - Fusion Style

Step 1: Prepare the Mud Stove

Clean and prepare the mud stove (chulha) by plastering it with mud, then light the fire.

Step 2: Heat Oil and Sauté Aromatics

Place a frying pan on the chulha. Add mustard oil and heat until it starts smoking. Then, add 1 tablespoon of finely chopped garlic and 1 cup of finely chopped onions. Sauté on low flame until the onions turn slightly golden.

Step 3: Add Spices

Add 1 teaspoon of cumin seeds and 1 teaspoon of finely chopped ginger to the sautéed onions and garlic. Continue to sauté. Then, add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of Kashmiri red chili powder. Mix well and sauté for a short while.

Step 4: Incorporate Garam Masala and Tomato Puree

Add 1 tablespoon of garam masala to the mixture and mix well. Then, add the puree of 2 tomatoes. Mix thoroughly with the spices and continue to cook on low flame, stirring occasionally, until the tomatoes are well cooked and the oil starts to separate from the mixture.

Step 5: Add Sauce and Water

Once the masala is well cooked and has released oil, add 1 tablespoon of tomato sauce. Mix it in well. Then, add a little water to adjust the consistency of the gravy. Continue to cook on low flame, allowing the flavors to meld.

Step 6: Season and Prepare for Idli Batter

Add salt to taste and mix well. Ensure the gravy is bubbling gently. The gravy is now ready for the idli batter.

Step 7: Add Idli Batter

Using a small spoon, carefully drop portions of idli batter into the simmering gravy, creating small, distinct circles. If you have extra batter, you can add slightly larger portions.

Step 8: Garnish and Cook

Garnish the idli batter portions with finely chopped onions and chopped green chilies. Then, add the cooked rajma (kidney beans) on top. Finally, sprinkle a generous amount of fresh coriander leaves. Optionally, drizzle a little ghee over the dish for added flavor. Cover the pan with a lid and cook for 5 minutes to allow the idli batter to steam and absorb the flavors.

Step 9: Serve Hot

After 5 minutes, remove the lid. The Rajma Shakshuka is now ready. The aroma will fill the air, indicating a delicious and flavorful dish. Serve it hot with bread, pav, roti, or enjoy it as is.

• Roast the spices well to develop a rich base flavor.

• Cook the gravy on a low flame for a more flavorful and tastier dish.

• Serve hot for the best taste experience.

• Adding a little ghee at the end enhances the flavor significantly.

• Use butter instead of mustard oil for a different flavor profile.

• You can mix the rajma into the gravy earlier if preferred, but adding it on top provides a distinct visual and textural element.