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2 x 16 oz tin -
Red kidney beans
2 x 16 oz tin - Hominy (cooked corn)
(alternatively, soak 2 cups of dried
overnight and boil in a pressure cooker for 13 minutes)
1 x 16 oz tin -
2 -medium size ripe tomatoes, diced
1 - medium size red onion, diced
3 - hot fresh green chillies, chopped
1/2 tsp -
1/2 tsp - cumin
1 tbsp - cooking oil
chopped fresh green dhanias
How to Make Makandi
Heat 1 tbsp cooking oil in a pot. Add cumin and turmeric.
As soon as the cumin starts to splutter, add the chopped onions and cook until golden.
Add the diced tomatoes and cook well until oil separates.
Add the ready cooked red kidney beans and the ready cooked Hominy, stir well and cook over low heat.
Add salt to taste, fresh green chillies, half of the fresh dhania and lime juice to taste.
Add the coconut cream just before serving, bring to a quick boil and serve.
Garnish with remaining dhania.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.