1 cup Rajma beans (Kidney beans)
6 dry red chilies
8 green chilies
A few (finely chopped) curry leaves
2-3 tsp cilantro (coriander leaves), finely chopped
1 onion, finely chopped (optional)
A pinch of asafoetida
Salt to taste
1 tsp ginger, finely chopped

Rajma Vadai

1. Soak the rajma overnight. Wash the rajma and grind coarsely along with the chilies, curry leaves, ginger. Do not add water.
2. Transfer the paste to a bowl and add the salt, asafoetida, cilantro and onions (optional).
3. Mix well by hand and make lemon size balls out of them.
4. Heat oil in a kadai. When the oil is hot, lightly flatten the balls and deep-fry them (like a regular vadai). Fry till crisp (to your liking).
5. Serve hot with coconut chutney or tomato ketchup.
   Serves 5-6