- 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 liquor. 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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