Soak the Rajma overnight. In the morning drain out the water and pressure cook with sharp whistles for 25 minutes. Leave within the cooker with steam for another 25 minutes.

Chop the onions and cucumber into slices.Dice cut the tomatoes, capsicum s and carrots into pieces.

In a deep based frying pan heat half cup of oil and stir fry almost 3/4 th of the onions withkasuri methi.When the onions change colour add tomatoes, capcicu and carrot pieces along with chilli powder, ginger garlic paste and garam masala powder and continue frying.

Add salt with sugar and a bit of oil again and fry till tomatoes melt and the ingredients smell nicely

Add water and cover the pan with a lid.Lower the flame

After a few minutes remove the lid and see that the vegetables have become tender and well cooked.

Now open the lid of the pressure cooker and pour in the cooked Rajma into the ingredients in the frying pan. Allow to get well mixed and cooked.

When done check the salt and sugar content and remove from the flame. Top up with onion and cucumber slices and serve.