Ingredients:

• 1 can – red kidney beans, drained
• 2- large Onions
• 6 – Garlic Cloves
• 1 small piece – Ginger
• 1/2 tsp – Black Peppercorns
• 1 stick Cinnamon
• 4 – Cloves
• 4 – Dried red chillies
• 8-10 – Green chillies (the small green variety)
• 1 tsp – Cumin seeds
• 2 – tomatoes, chopped
• 1 tsp – Lime juice, freshly squeezed
• 2 tbsp – coriander leaves, chopped
• 1 – bay leaf, cut into 2-3 large pieces
• 2 tbsp – Ghee or cooking oil

Method:

1. Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinnamon. Set aside.
2. Mince the remaining onion.
3. Heat the oil and add the bay leaf and minced onion and fry on high heat.
4. When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take 12-16 mins.
5. Now add the tomatoes, drained beans and salt.
6. Add water as needed.
7. Usually about 1 cup of water is enough for a good gravy.
8. Bring it to a boil.
9. Add the coriander leaves and lime juice.
10. Mix well and heat for about 3-4 minutes. Serve when hot with any Indian bread or steamed rice.

Recipe courtesy of Sify Bawarchi