1. Soak rajma in water overnight. Drain and add just enough water to cover and pressure cook till soft. Mash it lightly.
2. Heat the oil in a kadai. Fry onion, garlic and ginger till fragrant.
3. Add all the powders, fry for few seconds. Add tomato puree, rajma, salt and sugar.
4. Simmer for 5 minutes. Add coriander leaves, mix and remove from fire.
5. To make the scones, mix wheat flour with salt, soda, pepper and cumin.
6. Add butter in small lumps and mix lightly with finger tips till the butter in evenly distributed in the flour.
7. Add enough curds and lightly knead to form soft but not sticky dough.
8. Roll out the dough to about ½ cm thick round. Cut into eight triangles.
9. Grease a 10” round baking dish. Pour the rajma in it.
10. Place the scones on it, with the base of the triangles touching the outer sides of the dish and the tips pointing towards the center.
11. Place the dish in a hot oven (200 C) and bake till the scones are cooed and brown on top. (about 25 minutes). Serve hot.

Serves:4 to 6