Chili beans

•1½ C black beans or kidney beans

•5 C water

•1½ Tsp olive oil

•2 green chilies, chopped

•¼ Tsp yellow asafetida powder

•1 celery stalk, chopped

•1 carrot, peeled and chopped

•1 medium sized bell pepper (capsicum) cut into 2cm cubes

•3 tomatoes, chopped

•1 Tsp cumin powder

•¼ Tsp paprika

•1½ Tsp salt

•2 Tbsp tomato paste

•1 C tofu cubed into 2cm size

•2 Tbsp chopped fresh coriander leaves

1.Soak the beans in water for 6-8 hours. Drain. In a saucepan, combine the water and beans and cook until soft. Or alternately you can pressure cook the beans until tender.

2.Heat oil in a saucepan over moderate heat. Sprinkle asafetida; drop chilies and the vegetables and sauté for a while. Add cumin, paprika, salt, tomato paste, cooked beans and the bean liquid (which was used for cooking the beans). Simmer and cook for 20-25 minutes, stirring occasionally.

3.Add the tofu and coriander leaves. Cook for 5 more minutes. Serve hot with rice.

4-5