VEGETARIAN MEXICAN TACOS

Ingredients:

12 tacos shells (home made or ready made)

For The Rajma Topping:

3/4 cup red rajma (kidney beans) , soaked for 8 hours and boiled
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tomato chopped
1/2 capsicum chopped
1/2-1 green chili chopped
1/2 tsp garlic finely chopped
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tbsp tomato ketchup
2 tbsp tomato puree
1 tbsp schezwan sauce or chili sauce


Other ingredients:
sour cream or hung yogurt add salt to taste
thinly sliced onion,shreaded carrots and cabbage with some salt to taste
pomegranate seeds

Method:

1. Heat oil in a  pan, add garlic,onions and capsicum and sauté on a medium flame for 1 minute.
2. Add green chilies, tomato puree, tomato ketchup,schezwan sauce, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the cooked rajma with some water, mix well, mash a bit using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally till the water evaporates. 
4. Add chopped tomatoes, mix well and keep aside.
5. Place crisp tacos on a clean, dry surface, place a portion each of the rajma topping evenly over each taco.
6. Place some sliced onion, shreaded carrots and cabbage over rajma topping then some sour cream and finely garnish with some pomegranate seeds and coriander leaves and serve immediately.