Green Leafy Vegetables With Kidney Beans
Tasty side dish with rice
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
- 3 stem Finely chopped spring onions with stem: 2
- Chopped tomatoes: 2 nos
- 4 cloves Finely chopped garlic with stem: 3
- Cinnamon stick : 1 pc
- 3 nos Green chillies : 2
- Whole jeera : 1 tsp
- 3 leaves Bay leaves : 2
- Garlic ginger paste : 1 tsp
- Turmeric powder : ½ tsp
- Red chilli powder : ½ tsp
- Coriander powder : ½ tsp
- Jeera powder : ½ tsp
Instructions
- Soak the kidney beans overnight in water.
- Heat oil in a pan and add whole jeera and chopped garlic with stem and fry for 2 - 3 minutes.
- Add cinnamon and cloves and chopped onions.
- Fry till the onions turn brown in color.
- 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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- Cover and cook on a low flame for 30 - 40 minutes till the beans are half cooked.
- Add chopped spinach, green leaf , spring onions, coriander and mint leaves and mix well.
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- Cover the pan and cook for 1½ hours adding water as required, till the kidney beans is tender and soft.
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- Serve with steamed rice.
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