Mooli Rajma Sabji

Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.

Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.

Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.

When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapati or rice.