By Anand Lila devi dasi
Ingredients
•2 Tsp olive oil
•½ Tsp yellow asafetida powder
•1 dry red chili
•1 green chili, chopped
•1 Tsp ground cumin
•1 Tsp ground coriander
•¾ C tomato puree
•2 C (500 ml) cooked dark red kidney beans (rajma)
•1 Tsp salt
•1 Tsp sugar
•250 g corn chips
•½ C mozzarella cheese, grated
Preparation
1.Heat oil in a saucepan over moderate heat; sprinkle asafetida,
drop the red chilies, add cumin and coriander and sauté for 30
seconds or until the spices are fragrant.
2.Stir in the tomato puree and combine with the seasoned spices.
Add the kidney beans, salt and sugar.
3.While cooking, coarsely mash the beans with the tomato sauce and
cook partially covered for 15-20 minutes.
4.Lay the corn chips on a 8x8-inch square or 8-inch round baking
pan. Cover with the bean mixture. Sprinkle with cheese and bake in
a preheated oven for 5-10 minutes or until the cheese melts. Serve
hot or warm.
Serves
4-5
