Heat oil in a pan and put fenugreek seeds and wait till they brown. Add the onions and ginger and garlic and saute till they brown.

Keep a handful of the boiled rajma aside and blend it into a paste. Add the tomato and saute for a while and add the boiled rajma.

Add the paste to the mix. Add turmeric, chilli powder, corriander powder and let the mixture boil.

Add the tamarind paste and the jaggery to the curry and turn off the heat.

Garnish with fresh corriander leaves.