Veggie Foodie

Ingredients:

• 1 cup rajma (kidney beans) either from a can or soaked for 24-48 hrs, cooked and drained
• 3 cups amaranth leaves (chawli) or spinach leaves, chopped
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• ½ cup onion, chopped
• ¼ tsp turmeric powder
• 1 tsp sugar
• ¼ cup cream or ½ cup full-cream milk
• 1 tbsp peanut or vegetable oil
• Salt to taste

Method:

1. Heat the oil and add cumin seeds
2. When cumin seeds start crackling, add the chopped onions, green chilies, ginger and garlic and sauté for 3 to 4 minutes
3. Add turmeric powder and amaranth / spinach leaves and cook for 3-4 minutes till the leaves start releasing it water
4. Add cooked and drained rajma and salt and bring to boil
5. Add cream / milk, sugar and simmer for 5-6 minutes
6. Serve hot with with Indian bread such as paratha

Serves: 2