2 medium avocados

30ml lemon juice

2 medium tomatoes

2 medium potatoes peeled cubed

30ml oil

1 medium onion, sliced

410g can red kidney beans drained

30ml cayenne pepper

5ml salt

2ml white pepper

15ml garlic paste

30ml dhania leaves, chopped

5ml Tabasco

Fresh dhania leaves for garnish

Peel and cube avocados. Toss cubes in the lemon juice to prevent discoloration. Place tomatoes in boiling water for 1 minute, drain, allow to cool. Peel the skin from the tomatoes and cut into cubes, keep aside. Parboil the potatoes must be soft but must still keep its shape. In a medium saucepan heat oil and sauté onion for 3-5 min until soft. Add potatoes, beans, spices, garlic, dhania, and Tabasco. Sauté for a further 5 min. remove from pan and allow to cool slightly. Place in a bowl and add tomatoes. Top with avocados and garnish with dhania.