Ashy's vegetarian recipes ©2002
This is a fairly dry dish so you could perhaps try serving it with a raita. If you have some kidney beans already cooked in the fridge or use tinned ones, this can be a quick meal.
Ingredients
250g cooked red kidney beans
4 potatoes
1 onion
2 tomatoes
Half a teaspoon each of whole cumin seeds and coriander seeds
A pinch of whole aniseeds
Salt
Oil for frying
Pound the spices until they're smashed up a bit, but not powdered. Heat the oil until it's very hot then add the spices, followed a few seconds later by the chopped onion. Fry till the onions are transparent then add the chopped potatoes and tomatoes. Stir and add a mug of water. Cover the pan tightly and cook on a medium-ish heat (so that you can see steam escaping from under the lid) for fifteen or twenty minutes.
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