Green Leafy Vegetables With Kidney Beans
Tasty side dish with rice
Servings Prep Time
5people 30minutes
Servings Prep Time
5people 30minutes
Ingredients
  • Kidney beans : 1 large handful –
  • Finely chopped large onion : 1 no –
  • Finely chopped spinach : 1 bunch –
  • Finely chopped cleaned green leafy vegetable : 1 bunch –
  • Finely chopped coriander leaves : ½ bunch –
  • Finely chopped mint leaves : ½ bunch –
  • Finely chopped spring onions with stem: 2 – 3stem
  • Chopped tomatoes : 2 nos –
  • Finely chopped garlic with stem: 3 – 4cloves
  • Cinnamon stick : 1 pc –
  • Green chillies – 2 – 3nos
  • Whole jeera : 1 tsp –
  • Bay leaves : 2 – 3leaves
  • Garlic ginger paste : 1 tsp –
  • Turmeric powder : ½ tsp –
  • Red chilli powder : ½ tsp –
  • Coriander powder : ½ tsp –
  • Jeera powder : ½ tsp –
Instructions
  1. Soak the kidney beans overnight in water.
  2. Heat oil in a pan and add whole jeera and chopped garlic with stem and fry for 2 – 3 minutes.
  3. Add cinnamon and cloves and chopped onions.
  4. Fry till the onions turn brown in color.
  5. Add the soaked kidney beans, chopped tomatoes, turmeric powder, red chilli powder, coriander powder, jeera powder, salt and 1 cup water.
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  9. Cover and cook on a low flame for 30 – 40 minutes till the beans are half cooked.
  10. Add chopped spinach, green leaf , spring onions, coriander and mint leaves and mix well.
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  12. Cover the pan and cook for 1½ hours adding water as required, till the kidney beans is tender and soft.
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  14. Serve with steamed rice.