Green Leafy Vegetables With Kidney Beans
A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.
Ingredientsfor 5 servings
- Kidney beans : 1 large handful
- Onion : 1 no — finely chopped
- Spinach : 1 bunch — finely chopped
- Cleaned green leafy vegetable : 1 bunch — finely chopped
- Coriander leaves : ½ bunch — finely chopped
- Mint leaves : ½ bunch — finely chopped
- 3 Stem Finely chopped spring onions with stem: 2
- Tomatoes: 2 nos — chopped
- 4 Cloves Finely chopped garlic with stem: 3
- Cinnamon stick : 1 pc
- 3 nos Green chillies : 2
- Whole jeera : 1 tsp
- 3 Leaves Bay leaves : 2
- Garlic ginger paste : 1 tsp
- Turmeric powder : ½ tsp
- Red chilli powder : ½ tsp
- Coriander powder : ½ tsp
- Jeera powder : ½ tsp
Preparation
Step 1
Soak the kidney beans overnight in water.
Step 2
Set a pan over medium heat and pour in the oil and add whole jeera and chopped garlic with stem and fry for 2 - 3 minutes.
Step 3
Add cinnamon and cloves and chopped onions.
Step 4
Fry till the onions turn brown in color.
Step 5
Add the soaked kidney beans, chopped tomatoes, turmeric powder, red chilli powder, coriander powder, jeera powder, salt and 1 cup water.
Step 6
Enter Step.
Step 7
Put the lid on and cook on a low flame for 30 - 40 minutes till the beans are half cooked.
Step 8
Add chopped spinach, green leaf, spring onions, coriander and mint leaves and Stir everything together thoroughly.
Step 9
Enter Step.
Step 10
Cover the pan and cook for 1½ hours adding water as needed, till the kidney beans is tender and soft.
Step 11
Enter Step.
Step 12
Goes well with steamed rice.
Tip
Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.
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