Kidney beans are soaked over night and cooked in a thick gravy - Kidney Beans with Potato Cutlets
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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Kidney beans(cooked and drained) - 3 cups
- Coriander powder - 2 tbsp
- Cumin powder - 2 tbsp
- Turmeric powder - 1 tsp
- Sugar - 1/2 tsp
- Gram flour(mixed with a little water to make a paste, Kadala mavu) - 2 tbsp
- Green chillies(chopped) - 2 nos
- Ginger(finely chopped) - 5 cms
- Tomatoes(chopped) - 2 nos
- Coriander leaves(finely chopped) - 85 g
- Mint springs(finely chopped) - 1 spring
- Oil(As reqd) -
- Salt(As reqd) -
- For the potato cutlets -
- Potatoes(boiled and mashed) - 450 g
- Green chillies(finely chopped) - 4 nos
- Cumin powder - 1 1/2 tbsp
- Amchur(dry mango powder) - 1 tsp
- Coriander leaves(finely chopped) - 50 g
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- To prepare the kidney beans 1)To prepare kidney beans with potato cutlets, heat oil in a vessel.
- Fry the coriander powder, cumin powder, turmeric powder, salt, sugar and gram flour paste until the water has evaporated and the oil has separated.
- Add the kidney beans, green chillies, ginger, coriander leaves and tomatoes. Saute the ingredients well and allow it to simmer gently for 5 minutes. Keep it aside.
- To make the potato cutlets 4)In a bowl add mashed potatoes, green chillies, coriander leaves, cumin powder, amchur powder and salt. Mix it well.
- Using your hands, shape the potato mixture into cutlets.
- Heat the oil in a shallow frying pan and fry the cutlets on both sides until golden brown.
- Place it in a plate and garnish it with mint springs.
- Kidney beans with potato cutlets is ready. Serve with the kidney beans.
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