Iceberg lettuce leaves for serving + or sprinkling
Hung yogurt for topping
Medium avocado 1
Lemon juice 1 tsp
Medium tomato, chopped ¼
Black peppercorns, crushed to taste
Spring onion bulbs, sliced 2
Salt to taste
Olive oil 1 tsp
Fresh oregano sprig 1
Fresh coriander sprig 1
Cut cottage cheese into 1 inch cubes and put
in a bowl. Add salt, chilli paste and ¼ tsp garam masala powder and mix gently.
Heat oil in a non-stick pan. Add cottage
cheese cubes and saute for 2 minutes, stirring constantly till they are golden brown all around.
Roughly chop onion and put into a blender jar.
Add lemon juice, ¼ tsp garam masala powder, kidney beans, some chopped tomatoes, some fresh coriander sprigs and garlic and blend to a coarse mixture.
To make the guacamole, scoop out the flesh
of the avocado and put into a mortar. Add lemon juice, tomato, crushed peppercorns, spring onion bulbs, salt, olive oil, oregano sprig and coriander sprigs and pound to a coarse mixture with a pestle.
Spread the kidney beans mixture on a serving
platter and place some lettuce leaves on top. Place sautéed cottage cheese cubes, sprinkle remaining chopped tomatoes and some guacamole. Repeat the process till all are used up.
Break the khakras into large pieces and add.
Top with hung yogurt, sprinkle some coriander leaves and garam masala powder and serve immediately.