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A sattvik rajma served with fresh steamed rice.
- Heat half of the ghee in a kadhai and add whole spices except carom seeds.
- Add the tomatoes and saute it for 5 minutes.
- Add rajma and doodhi puree, mix well and season it and simmer for 2 minutes.
- Heat rest of the ghee in a small pan and add the carom seeds.
- Pour it on the top of rajma.
- Add coriander and mix well.
- Serve hot garnished with coriander and cream.
This recipe was contributed by damyantiben on 25 Mar 2013
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