Bean and Veggie Jumble
by aruvij
25 Dec 2001
This recipe has been viewed 4143 times
An array of healthful veggies like tomatoes, cucumbers and carrots thrown in with boiled beans like kidney beans in the Bean and veggie jumble makes it a crunchy and tasty salad recipe.
Bean and Veggie Jumble recipe - How to make Bean and Veggie Jumble
Preparation Time: Cooking Time: Total Time:
100 gms rajma (kidney beans)
2 medium sized tomatoes, chopped
1 onion, chopped
1 green chilli, chopped
2 cloves of garlic (lehsun), crushed
a pinch of asafoetida (hing)
3 tbsp tomato ketchup
2 tbsp meggi hot and sour ketchup
1 tbsp oil
1/2 tsp dried oregano
1 tsp sugar
salt to taste
1 cup shredded mixed vegetables (cabbage, capsicum, carrots)
sweet corn (makai ke dane)
1 small sized tomato, chopped
Method
- Soak red kidney beans overnight.
- Pressure cook beans with chopped tomatoes, onions, chillies,asafoetida, crushed garlic.
- Heat oil. add above mixture with liqueur.
- Add tomato ketchups, salt, sugar.
- Bring to boil and simmer till well blended.
- Add oregano and let boil for a minute only.
- Cool mixture to room temperature
- To serve, top with shredded vegetables, chopped tomatoes and sweet corn
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