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Kidney-Beans Gravy (Alasande Ros)


Kidney-beans: 1/2 cup

Grated coconut: ½ (medium sized)

Onions: 2

Tomato: 1

Oil: 3 tbspn

Green coriander: 2 tbspn (finely chopped)

Salt to taste

Whole masalas:

Black pepper:1 tspn

Mace: 1 strand

Dagadful: 2 petals (remove the seeds between the petals)

Cinnamon: 1 inch

Cloves: 8

Dry coriander: 2 tbspn

Poppy seeds: 1 tbspn

Red chillies: 5-6


  • Soak the Kidney-beans overnight. Pressure cook the Kidney-beans and keep aside.
  • Roast all the whole masalas one by one with very little oil.
  • Slice one onion vertically and chop the tomato and other onion very finely.
  • Heat one tbspn of oil and roast the sliced onion till pink.
  • Add the grated coconut and roast till nice aroma of the coconut is released.
  • Grind roasted coconut, roasted masalas and turmeric to a fine paste with a little water.
  • Heat 2 tblspn of oil. Stir-fry the finely chopped onion for 3-4 mins.
  •  Add tomato and stir-fry for another 3-4 mins
  • Add the ground masala and sauté for 3-4 mins.
  • Add the cooked beans along with water.
  • Make the gravy to desired consistency (neither too thick nor too thin) by adding additional water if required.
  • Bring the gravy to boil, add salt and green coriander leaves and then remove from heat.
  • Serve hot with bread, chapatti or rice.