If you are looking for a nutritious gravy idea that goes well with rice or bread, try this one. Red kidney bean is rich in protein and iron and contributes to the nutritional benefit of this curry. Try this out, you will get carried away by the tangy taste!
Ingredients
- Red kidney beans – 1 cup ( soaked overnight and cooked until soft but not mushy. You can pressure cook it.)
- Onion (large) – 1 (chopped finely)
- Tomatoes (large) – 2 (pureed)
- Ginger and garlic paste – 1 tablespoon
- Chilly powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Cumin seeds – ½ teaspoon
- Tamarind paste – ½ teaspoon (before diluting in water)
- Jaggery/ sugar – 1 teaspoon
- Cinnamon stick – 1 small piece
- Cardamom – 2
- Clove – 2
- Salt to taste
- Oil – 2 table spoons
Directions
1. Set a deep bottomed pan. Add oil and splutter cumin seeds. Add cinnamon sticks, cardamom and cloves. Stir in the onions and ginger garlic paste and cook till onions become translucent.
2. Add pureed tomatoes and cook till oil separates on the surface. Add chilly, coriander, cumin and turmeric powders and mix well.
3. Stir in cooked beans along with water. Add diluted tamarind paste and jaggery.
4. Add salt and bring it to boil. Let the gravy thicken and switch off stove.
5. Garnish with cilantro (coriander leaves).
This tangy, spicy, mild sweet gravy is good to with rice and roti.
Notes
1. If you do not want to soak the beans overnight, soak it in hot water for 4 hours and cook it.
2. Garam masala powder can be used instead of cinnamon stick, cardamom and cloves. Use ½ teaspoon of garam masala before you switch off the stove.
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