Fresh Rajma (Red Bean) + Kooka + Bimbul Curry ...... Hinga uddaka ghalnu.
Peel fresh pods to get 2 cups of Rajma (available during season only). Wash and pressure cook to 2 whistles. Remove and pour it in a wide vessel. Strain the water and Keep aside.
Clean 200 gms of Kooka / Chinese Potato by peeling off its muddy skin and washing it in plenty of water. Cut them into two pieces and three if large. Cook it till done in the above strained water. Remove from fire and add in the cooked Rajma.
For the Masala : Grind to a fine paste 1 cup of fresh grated coconut with 5-6 red kashmiri chilly to a fine paste.
Wash and cut 5-6 bimbul into rings. Add this to the Rajma + Kooka mixture and bring it to a boil, then lower the heat add in the ground masala. Add water if necessary and bring to a semi thick gravy consistency. Add salt to taste and bring to a boil, stirring often. Lower heat and simmer for 5-10 minutes. Remove from heat.
For Seasoning : Heat 1 tblsp of coconut oil (you can use any oil) in a small pan, when hot add 1 tblsp of hing powder and pour this over the curry. Cover and rest for 5-10 minutes before serving hot with Rice.
** If using Hing water (Water that is prepared by soaking the gummy type of hing in water), then add ½ tsp of hing water (more or less depending upon its pungentness) to the curry and just pour 1 tblsp of coconut oil over the curry, cover and rest for some time.
** You can add, hogplum, bimbul, karmbal to the dish and cook along with other ingredients. However if using any of these then do not add tamarind.