Abewsha
11-27-2012, 03:15 AM
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Ingredients
Preparation time: 10 mins Cooking time: 20 mins Serves: 4
5 tins of kidney beans (240 g each drained weight)
1 large onion finely chopped
2 cloves of garlic crushed or grated
1/2 inch piece of ginger grated
1 tbsp sunflower oil
a few curry leaves
1 dry red chilli
1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)
1/8 tsp asoefatida (hing)
1 tsp each chilli and turmeric powder (hurdur)
1 tsp salt and cumin & coriander powder (dhana jeeru)
1 tbsp roasted cumin (jeeru) powder
1 tin (240 g) tomato pulp (I use a peeled plum tomatoes from a tin)
2 cups water
1 tbsp vinegar
1 tsp sugar
1 tsp rajma masala or garam masala
2 tbsp chopped coriander
Method
1) In a large heavy based pan on a medium heat heat the oil, once it is heated after a few seconds add the mustard seeds (rai) & cumin seeds (jeeru), asoefatida (hing) and curry leaves and the dry red chilli. Once they start popping add the chopped onions and once they are cooked and slightly softened add the ginger and garlic. Let it sauté for a few minutes.
2) Rinse the beans in hot water and add to the pan along with all of the remaining ingredients, and let it cook for about ten minutes. Check for taste and add the roasted ground cumin.
3) If you are using this curry for the sizzler then make sure to keep the gravy quite runny, if not keep on boiling until it thickens up. This curry is good served with fresh white bread, naan bread and also thepla (spicy Indian roti).
Ingredients
Preparation time: 10 mins Cooking time: 20 mins Serves: 4
5 tins of kidney beans (240 g each drained weight)
1 large onion finely chopped
2 cloves of garlic crushed or grated
1/2 inch piece of ginger grated
1 tbsp sunflower oil
a few curry leaves
1 dry red chilli
1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)
1/8 tsp asoefatida (hing)
1 tsp each chilli and turmeric powder (hurdur)
1 tsp salt and cumin & coriander powder (dhana jeeru)
1 tbsp roasted cumin (jeeru) powder
1 tin (240 g) tomato pulp (I use a peeled plum tomatoes from a tin)
2 cups water
1 tbsp vinegar
1 tsp sugar
1 tsp rajma masala or garam masala
2 tbsp chopped coriander
Method
1) In a large heavy based pan on a medium heat heat the oil, once it is heated after a few seconds add the mustard seeds (rai) & cumin seeds (jeeru), asoefatida (hing) and curry leaves and the dry red chilli. Once they start popping add the chopped onions and once they are cooked and slightly softened add the ginger and garlic. Let it sauté for a few minutes.
2) Rinse the beans in hot water and add to the pan along with all of the remaining ingredients, and let it cook for about ten minutes. Check for taste and add the roasted ground cumin.
3) If you are using this curry for the sizzler then make sure to keep the gravy quite runny, if not keep on boiling until it thickens up. This curry is good served with fresh white bread, naan bread and also thepla (spicy Indian roti).