Kidney beans with curry leaves for 4 (excerpted from India's 500 best recipes)

Photo credit from Nandini's food

Ingredients:

3 fresh green chillis, chopped finely (remove the seeds to make them less potent if you prefer, I leave them in)

1 medium carrot (I used baby carrots and sliced them lengthwise)

2 oz green beans, chopped into 1" bits (remove ends and string)

1 medium red bell pepper, sliced

1 tbsp oil

12 curry leaves

3 sliced garlic cloves, finely chopped

3 dried red chillis

1/4 tsp fenugreek seeds

1 can drained red kidney beans

1 tsp salt

2 tbsp lemon juice

I also added coriander & cumin powder to taste

Method:

1. Heat the oil on medium heat, and add the curry leaves, garlic, fenugreek seeds and dried chillis slowly.

2. Once they give off their aroma (3-4 minutes), add the green chillies, green beans and peppers.

3. Sautee for 3-4 minutes more, then add the lemon juice and salt. Cover and cook for 5 minutes.

4. Serve immediately, with rice!