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BASICS:
These are the quantities which Vibha
used but they can be adjusted up or down according to taste.
2 onions, chopped into small pieces (Vibha’s
mother grates the onions, her grandmother ground the onions with a
mortar and pestal.
8 garlic cloves, chopped
1 thumb size of ginger, peeled and chopped
Saute onions and garlic in oil.
ADD
1/2 of small can tomato paste
1/2 tsp. Tumeric
Chopped tomato
Chopped cilantro
1/2 tsp. Of each South African red
spice (hot)
When all this begins to stick to the
bottom of the pan, add
two small cans of dark red kidney beans
(rinsed!). Potatoes
can be added at this time also but she
didn’t do it this time.
Add about four glasses of water. BOIL
ADD
2 heaping 1/2 tsps. of Masala spice
mixture from Vibha
(cumin, coriander, pepper pods,
cardamon and cinnamon
1/2 heaping teas. of salt.
COVER…
Serve with Indian
Bread,
Yoghurt and
Rice
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