Soak red kidney beans for 8 hours (preferably overnight).
Cook in a pressure cooker with 1 tsp salt, soda bicarbonate and 1 litre of water.
After the steam is released twice, reduce heat and cook for 10 mins.
When cool, open the cooker and drain water. Reserve water for gravy.
Heat pan, add 4 tbsp oil, when hot add bay leaves and pureed onions and fry until pink.
Add garlic and green chillies.
After 1 minute, add powdered spices and within 10 seconds, add raw pureed tomato and ginger, cook for 6 mins.
Add cooked red kidney beans and salt, mix well and saute for 3 mins. Then add 2 - 2.5 cups of reserved water and let it cook for 10 minutes on medium heat (The amount of water can be varied depending on the consistency desired)
Add the canned tomato puree, cook for 2 mins.
Serve garnished with chopped coriander leaves.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.