Wash and Soak rajma overnight.
Boil rajma with bat leaves in a pressure cooker till 10 minutes after first whistle. Switch off the flame and keep aside for 15 minutes or till pressure releases automatically.
Peel wash and Chop ginger, garlic and make a tomato onion paste in mixer.
Heat cooking oil in a karahi and put cumin seeds and when cumin seeds splutter add asafoetida and grated ginger and garlic and saute for 1 minute. Now add onion Tomato paste in it and cook on low flame till oil leaves the karahi. Now add salt, red chilli powder, turmeric powder and coriander seeds powder and mix well and cook for 2 minutes.
Now pour this masala in pressure cooker in which rajma was boiled. Mix the masale well. Adjust the gravy consistency for curry in rajma by adding water and close the lid. Cook for 2 minutes after first whistle. Switch off the flame and let the pressure releases automatically.
Open the lid and add chopped coriander leaves and garam masala.
Serve hot with rice and salad.
