Boil the rajma with 1.5 cup water.
Add some salt, quartered onion and tomato.
Cook upto 3 whistles on high flame and then for 15-20 min on low flame.
Once the steam drops, open the cooker and mash the beans using the fork.
In a pan heat 2 tbsp oil, saute onions, red chilly powder.
Add the mashed beans and mix well.
Taste the beans and adjust the seasoning.
It keeps well in the fridge for upto 3-4 weeks.
