Kidney bean carrot curry recipe

INGREDIENTS:

1. Soaked kidney bean - 1 cup
2. Carrot (cut into small pieces) - 1
3. Finely chopped onion - 1
4. Chopped tomato - 2
5. Chopped capsicum - 2
6. Cumin powder - 1/2 teaspoon (tsp.)
7. Turmeric powder - 1/4 teaspoon (tsp.)
8. Chili powder - 1 teaspoon (tsp.)
9. Garam masala - 1/2 teaspoon (tsp.)
10. Coriander leaf - 8
11. Oil - 2 teaspoon (tsp.)
12. Salt - to taste

PREPARATION:

1. Heat little water in (1/2 cup) a pan; add carrot, tomato, 3/4th onion, salt to taste and cook for 8 minutes. Cool this down and grind into a fine paste.
2. Heat oil in a pan; add rest of the onion, capsicum and sauté until onion turn golden brown.
3. Now add little water (1/2 cup), turmeric powder, chili powder, garam masala, salt to taste and bring to boil.
4. Now add the kidney beans and Cook for 8 minutes. After cooking for 8 minutes add coriander leaves; remove from heat and serve.

NOTES:

1. Instead of kidney beans you can use chick pea or peas or potato.
2. Goes well with puri, chapatti.