Cannelloni Beans - Desi Style

I usually keep a tin of cannelloni or white kidney beans handy as I like to add them in my soups. But for tonight's dinner, I decided to cook them in typical Indian flavors. The blend of dry spices along with onion, ginger and tomato gave this bean a wonderful aromatic taste. I use the microwave quite a bit in my day to day cooking to quicken the process and multi-task, as I don't have to baby sit most food in the microwave. Feel free to use the stove top if you so desire.

Preparation Time: 15 minutes           Serves: 4

Ingredients:

Cannelloni/White Kidney Bean - 1 can
Onion - 1 small, chopped roughly into chunky pieces
Tomatoes - 3
Ginger - 1 small bit
Cumin Seeds - 1 teaspoon
Coriander Seeds  - 1 teaspoon

Fennel seeds - ½ teaspoon

Cinnamon Powder - ½ teaspoon

Cardamom Powder - a pinch

Red Chilli Powder - 1 teaspoon

Sour Cream - 1 teaspoon

Salt - To taste

Oil - 2 tablespoons

Method:

1. Make a few slits on the tomatoes using a knife and microwave them immersed in water for about 4 minutes.





2. After they cool enough to handle, peel off the skin.







3. Microwave the onions and ginger along with a little salt and a tablespoon of oil for about 2 minutes.





4. Roast the spices on a low flame until they turn reddish brown and give out a nice aroma.
   





5. Now, blend the tomatoes, onion-ginger mix and the dry spices together in a mixer to form a smooth puree.


6. In a pan, heat the remaining oil and add the pureed mixture and the sour cream. 





7. Bring  it to a boil and add the cannelloni beans. Add water at this stage if you find the gravy to be too thick. Gradually bring it to a boil and take it off the flame.

Quick & delicious cannelloni beans are ready to accompany your rice or chapatti.