Kidney beans in gravy

Kidney beans in gravy

Ingredients

Kidney beans 1 cup washed & soaked previous night      onion 2 cut fine                  tomatoes 2 cut fine

Green chilies 6-8 cut fine                 ginger 2” piece cut fine         garlic 8-10 pods cut fine ( optional)

Salt to taste           jeera/ cumin seeds 1 tsp      green coriander leaves/parsely 2 tbsp chopped         oil 4 tsp

Green capsicum 2 cut fine         garam masala 1 tsp

Method

Pressure cook beans till soft, that may require 5-6 whistles in the pressure cooker. You may grind 2 onion, 2 tomatoes, 2” ginger, 8-10 pods of garlic with 6-8 green chilies, or you may cut each of these fine. Heat oil in a thick bottomed vessel/ kadai, add jeera. Once it crackles, add onions, green chilies, ginger, garlic cut fine, or if you’re grinding it all add the ground paste, sauté till the oil comes out, then add capsicum, you may use different coloured capsicum if you want, sauté for a few minutes, till capsicum is a bit soft, add garam masala mix well, add the cooked beans, you may mash them lightly, add salt to taste, mix well, let it simmer for 5 minutes, by adding ½ parsely/ dhania. Remove & serve garnished with remaining parsely/ dhania.

kidney beans are good for diabetes too as they're high in fibre, have good protein, good folate, magnesium content is good which helps prevent heat diseases,