Rinse and soak the rajma white/red beans overnight in enough water.

Drain the water. Boil the rajma/red beans in 2 ltr water until soft/well cooked for 45 minutes.

While boiling the beans, prepare the ingredients.

Peel and slice the potatoes, carrot, gourd/zucchini, onions and slice boneless chicken thigh.

After beans are well cooked, strain it and keep the water aside.

In a pot, pour 2 tbsp vegetable oil, add chopped onions. Stir it for a minute.

Add the tomato puree/chopped tomatoes. Cook the chopped tomatoes until soft.

Add bayleaves, chili powder, garam masala powder, salt. Stir it well.

Add the rest water from boiling beans. Let it boiled.

Add the chicken thigh boneless or with bones. Cook it for 5 minutes.

Add the boiled red beans, mix it well.

Let it simmer for 10 minutes with low medium heat to absorb the spices. Adjust the taste.

Add the sliced carrot and potatoes. Cook it until well cooked for 5-8minutes.

Add the gourd/zucchini. Stir it well.

Adjust the taste. In a pan, pan fry the sliced chicken sausage.

Thicken the soup if it is required by mixing 1 tsp flour and little water. Stir the flour mixture into the soup.

Add the chopped spring onion and parsley.

Soup is ready to serve with bread, roti/chapati.