1 Servings 20 min Cook
2 Medium whole (2-3/5" dia) Tomatoes
20 Cloves, minced Garlic
1 Tsp Olive Oil
10 Pepper Red Peppers
1 Dash Salt
1 Tsp Spices Mustard Seeds
1/2 Tsp Canned Black Beans
1/4 Tbsp Curry Paste
1 Cup White Rice
Prepare rice as per package directions.
Chop the tomatoes finely.
Peel the garlic and set aside.
Heat a pan with oil.
Add whole dry red chilies and sauté for 10 seconds
Add garlic pods and sauté over low flame until it changes color slightly.
Take off stove and let it cool completely.
Transfer this to a food processor.
Add the chopped tomatoes and salt and grind to a smooth paste using a little water, if necessary.
Heat the same pan with oil.
Add mustard seeds and when they splutter, add beans and currypaste and roast for 10 seconds.
Add the ground chutney, mix well and let it cook for ½ to 1 minute.
Transfer to a serving bowl and serve hot with rice.
Recipe inspired by: https://www.