1/2 cup blanched and finely chopped tomatoes
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp olive oil or oil
2 bay leaves
5 peppercorns (kalimirch)
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
3 tbsp tomato puree
2 tbsp tomato ketchup
sugarfree to taste
salt to taste
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)
Method of preparation:
Heat the olive oil in a broad non-stick pan, add the bay leaves and peppercorns and sauté on a medium flame for a few seconds
Add the onions and garlic and sauté on a medium flame for another minute.
Add the tomatoes, tomato purée and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma, sugarfree, salt, oregano and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Discard the peppercorns and bay leaves from the salsa and keep aside.
Serve immediately garnished with spring onions whites and greens. Can be had with baked tortilla / baked nachos