I attempted this recipe over the last weekend and it turned out great. I particularly enjoyed this with Chapathis. I am sure it would taste equally great with Naan or Whole wheat bread or even rice.
Prep Time: 20 minutes
Serves: 4 people
Ingredients: Kidney Beans (1 can), Onion (medium -1), Grape tomatoes(10-12), Cauliflower florets (1.5 cups), Serrano pepper(1), Green peas(1/2 cup), Mint leaves(4-5), salt to taste, Curry powder( 2 tsp), turmeric(couple of pinches)
Ingredients for tempering: Canola oil or EVOO (2 tsp), mustard seeds(2 tsp), Cumin seeds(2 tsp), dried red chillies(2)
Cook away...
> Drain the liquid in the kidney beans can and give then a good rinse and drain
> Dice the onions, serrano pepper and roughly chop the mint leaves
> Heat a pan on medium high and add the oil and all the ingredients for tempering
> Once the mustard seeds start to splutter, add the onions and saute until golden brown
> Add serrano pepper, grape tomatoes and cauliflower, turmeric and combine them well
> Reduce the heat to medium and add the mint leaves and green peas and cover with a lid and let it cook for about 5-7 minutes
> Now add the salt and curry powder (recipe coming up soon!!) and cook for an additional couple of minutes
> Turn off the heat and transfer to a serving bowl
> Serve hot with rice or bread or chapathis
My Thoughts..
> You can also use roma or large tomatoes but I think the grape tomatoes add that sweet and tangy taste that comes out really well with the rest of the vegetables in this dish
> You could also add some green beans and carrots (diced) to this dish
> Curry powder is so easy to make, I will post my mom's recipe soon. If you have easy access to an Indian grocery store or your local market that sells Indian spices, you can buy the "MTR curry powder". I sometimes substitute that when I don't have the homemade one on hand and it is quite tasty as well.
Enjoy!
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