Mexican Curry

Mexican Curry


    • 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


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.