Kidney Bean Curry
|Cumin seeds||2 Teaspoon|
|Onion||1 Large, chopped|
|Tomatoes with juice||400 Gram, chopped|
|Ground coriander||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Drained kidney beans in water||850 Gram|
Heat the butter in a pan, add the cumin seeds and onion and fry until the onion is lightly browned.
Stir in the tomatoes and fry for a few seconds, then add the coriander, chilli powder, salt and sugar and stir well.
Reduce the heat and cook the sauce for about 5-7 minutes.
Add drained beans and a glass of cold water and bring to the boil. Stir carefully. Put the lid on and let it simmer for about 10-15 minutes.