Soak beans over night in 2 cup of water and next morning pressure cook them until 4 whistle and set aside.

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, fry for 3 minutes then add green chili peppers, bell peppers and celery and fry for another 3 minutes. Then add ginger-garlic paste stir for about 2 minutes.

Then add salt, spices and tomatoes and cook until tomatoes are soft. Add the zucchini, cooked beans, and vegetable stock, stir well, and bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place ¼ cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado and green onions and serve.

I served them with Indian flat bread / Chapathi