- Take a small pressure cooker pan and heat it for couple of minutes
- add 3tsp of oil to the pan and season the oil with 1 tsp of mustard seeds
- after the seeds splutter add 1 tsp of fennel seeds, 1 spring of curry leaves, 1/4 tsp of methi seeds
- add 1 tsp of ginger-garlic paste and saute well in low flame
- toss in about 10 or 15 garlic pods and saute them along
- once the garlic is tanslucent, add chopped onion (1 big size onion or 20 pearl onions) and saute until light brown
- tomato is optional.. if adding add at this stage and saute well
- sprinkle salt, 1 tsp of turmeric powder, 1 tsp of red chilly powder, 2 tsp of dhania powder, 1 tsp of curry powder (optional)
- add 1 can of red kidney beans. just add the beans alone..drain the water and discard. (if using fresh beans, soak it in water the previous night and add.. u may want to cook for more whistles though..)
- saute the beans for couple more minutes so the masala coats them well and the preservative smell fades off
- add tamarind juice (soak a goose berry size tamarind in little water for few minutes and squeeze it to extract the juice)
- add 2 cups of water (adjust water per desired consistency.. the trick is to add quarter cup of water more than the desired consistency)
- add 2 to 3 tbsp of canned coconut milk (if preserving per my tip, use 2 or 3 cubes)
- stir well and adjust the salt and spices per taste
- pressure cook the curry for 2 whistles
- delicious red kidney beans cooker curry is ready in minutes
- serve hot with rice or dosa or rotis
