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MEXICAN CURRY

INGREDIENTS:

100 grams kidney beans      2-tbsp. oil

2 green chilies      3 cups water

2-tbsp. Vinegar      1-tsp paprika

3 tbsp. tomato sauce      1-tbsp. chili sauce

salt      pepper powder.

PREPARATION:

Soak Kidney beans for 5-6 hours. Add salt and cook in a pressure cooker. Roast red chili. Grind red chili, green chili, tomato sauce, chili sauce, vinegar and 1/2 part of beans in the mixture. Make paste.

Heat oil in a frying pan. Stir in the paste for two minutes, Add water and boiled beans. Mix and boil for a few minutes. Add salt and pepper. Serve this curry with rice.

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