Rajma (Kidney Beans) With Green Peppers

• 15 ounces red kidney beans
• 2 medium green peppers (chopped small)
• 1 medium onion
• 2 garlic cloves (grated)
• 1 teaspoon fresh ginger (grated)
• 1 medium tomatoes, chopped
• 1 red chili pepper
• 1 green cardamoms
• 1 pinch asafoetida powder
• 1/4 teaspoon cumin seed
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon vegetable oil
• salt

1. Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
2. Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
3. Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
4. Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.

red kidney, green peppers, onion, garlic, fresh ginger, tomatoes, red chili pepper, green cardamoms, asafoetida powder, cumin, turmeric powder, chili powder, coriander powder, garam masala, vegetable oil, salt

Taken from www.food.com/recipe/rajma-kidney-beans-with-green-peppers-309396 (may not work)