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  RECIPE
  Curry Chawal  
 
 
 Course Side Dish
 Cuisine Indian
 Occasion All Ocasions
Category Base Course
Method Stirfly
Serves 3
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 Ingredients :
Kidney beans  - 1 ½ cup 
Large tomato – 2
Ginger – 1 tbsp
Green chilly – 1
Oil -3 tbsp
Asafetida – a pinch 
Cumin seed – 1 tsp 
Coriander powder- 2 tbsp
Turmeric powder - ½ tbsp
Red chilly powder - ½ tbsp
Black pepper - ½ tbsp
Paprika - ½ tbsp
Tomato (medium) - to garnish 
Salt – to taste 
 
 How to Prepare :
  • Wash and soak the kidney beans in six cups of water for nearly six hours. 
  • Chop the tomatoes into small pieces and chop the chilly lengthwise ( remove seeds).Blend tomatoes , green chilly and ginger and make a paste.
  • Heat the oil in a pressure cooker , add asefetida and cumin seeds, then add tomato paste, coriander powder , turmeric , chilly powder , black pepper and paprika .Stir and fry for 2- 3 minutes until oil separates from the mixture . 
  • Add kidney beans , salt and three cups of water and close the cooker.
  • Cook on medium - high heat. While steam starts coming from cooker, change the flame to medium - low until ready.
  • Put off the flame , wait for the steam to stop before opening the lid. 
  • Lightly mash the beans while mixing to make it tender.Garnish with chopped tomatoes to serve.

 
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 Added on  04, Mar 2011
 
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Mazaydar Khanay

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