• Red kidney beans (rajma),soaked - 30g
  • Tomatoes, pureed - 20g
  • Carrot,½ centimeter cubes - 10g
  • French beans,1/2 centimeter pieces - 5g
  • Fresh button mushrooms, chopped - 25g
  • Green capsicum,1/2 centimeter pieces - 10g
  • Onion - 15g
  • Garlic - 5g
  • Fresh coriander leaves, chopped - 15g
  • Vegetable stock - 150g
  • Salt - to taste
  • Red chilly powder - 1/4th tsp



  • Pressure-cook red kidney beans with onion and garlic till soft.
  • Drain and reserve the cooking liquor. Mash the kidney beans lightly and set aside. Separate the coriander leaves from the stems. Discard the stems and reserve the leaves for garnishing.
  • Mix lightly mashed kidney beans with the cooking.
  • Stir in pureed tomatoes and bring the mixture to a boil. Add carrot, French beans and vegetable stock or water. Continue to simmer till carrots are cooked. Stir in mushrooms, salt, red chilly powder and capsicum.
  • Simmer for five minutes. Serve hot garnished with fresh coriander leaves.

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