Red Kidney Bean Currry

It was a perfect weekend for me today. Went down to the village spent the morning lingering around stores and my most favourite place the village Library. Spent the afternoon baking.. love the lovely baking smell in the house :) Listened to some nice poems and here I was thinking about what to cook for dinner! I was enjoying nice clear blue skies the whole day and suddenly saw a big black cloud and things changed.. I was planning to eat some thing light and fresh but with the stormy rain and fire going in the house I naturally fell back to my good ol' curry :) This was really a rainy day curry because all ingredients in this curry are tinned.. I realised my fridge was empty when I started rummaging through it, but found some hearty ingredients that can make up a nice curry..here is what I used in mine, you can substitute it with anything once you have the base ready.
Stock:
A tin of Red kidney beans
1 meduim size tomato or small tomato tin
1 medium size onion
2 fat cloves of garlic
an inch of grated ginger or to the taste you like it
some fresh sprigs of mint.. I always have some in the garden if you have dried even that will do
1 heap tea spoon of garam masala
1/2 tea spoon chilli powder
a small piece of jaggary or 1 tsp of cane sugar
Mutard seeds
Mustard oil
Turmeric
curry leaves (fresh or dry)
salt to taste

Lets get cooking :-)

1. Take a heavy base pan. Add oil, once the oil is hot add the mustard seeds and curry leaves. Stand well back since both curry leaves and mustard leaves tend to splutter a lot.  generally put a lid till it stops.
2. Add garlic and ginger, sauté it till they turn light brown.. don't fry anymore else they will taste bitter.
3. Add the onion and fry until it breaks down.
4. Add Turmeric, garam masala, jaggary, chilli powder and salt.
5. Add tomato and stir well. Cover the lid and let the base cook in its own steam. When the tomatoes have cooked down, add the kidney beans,
6. Pour a glass full of water cover the lid and let it cook on a medium flame till all the water is absorbed.
7. Leave it like this if you are after a dry curry, I like mine a little runny, so I added a little more water and let is boil and then turn it off. Sprinkle the roughly chopped mint leaves and let it rest for 5 mins.
8. Serve the curry hot with Rice, Roti or Bread

Its simple..its tasty and will make you feel warm on a cold day.. do try and and let me know if you liked it :)