Tuesday, October 9, 2012



Red Kidney Beans - 1 1/2 cups to soak in water overnight
Onions - 2
Tomatoes - 2
Curd - 3/4 cup
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Dry mango Powder - 1 1/2 tsp
Cinnamon Powder - 1/2 tsp
Clove Powder - 1/2 tsp
Bay Leaf  - 1
Sugar - 1 tsp
Salt to taste
Oil - 3 tbsps

For Gravy:

Onions - 3
Ginger - 1 1/2 inch long piece
Garlic Cloves - 6
Dry Red Chillies - 5, soaked in hot water for 15 minutes
Fennel Seeds - 1/4 tsp

For Garnishing

Coriander Leaves

  1. Pressure cook red kidney beans until it is soft but still holds shape.
  2. Strain out the water from cooked beans and keep aside.
  3. Strain out the water from soaked red chillies.
  4. Grind all the ingredients for gravy into smooth paste without adding water.
  5. Heat oil in a pan. Add bay leaf pieces.
  6. When the color of the bay leaf changes, add cinnamon powder and clove powder. Saute for 1/2 a minute.
  7. Add chopped onions and saute until it turns translucent in color.
  8. Now add chopped tomatoes and saute until it turns soft and mushy.
  9. Add the blended gravy and fry until the raw smell disappears.
  10. Mix turmeric powder, red chilli powder, sugar, salt and dry mango powder.
  11. Add cooked beans, mix well. Pour little water to adjust the consistency of the gravy. Let it cook on low flame for 10-15 minutes.
  12. Beat curd thoroughly. Slowly add this to the cooking gravy. Mix well. Cook for 8-10 minutes.
  13. Garnish with coriander leaves.
  14. Serve piping hot with rice or phulkas/rotis.


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