Beans and Bamboo Shoots

Ingredients

• 1 cup bamboo shoot
• 2 cups potatoes, peeled, and cut into 1/2-in . cubes
• 1 cup black-eyed peas, soaked overnight
• 1 cup onion, finely chopped
• 3 dried red chilies
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon fresh ground pepper
• 1 cup chicken broth or vegetable broth
• 1 cup low-fat plain yogurt
• 1 cup chopped tomato
• 3 tablespoons mustard oil
• salt
• 1 tablespoon chopped cilantro (to garnish)

Directions

1. 1

   In a saucepan heat oil, fry dried red chilies until dark.

2. 2

   Add onions and sauté until light brown.

3. 3

   Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.

4. 4

   Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.

5. 5

   Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.

6. 6

   Garnish with chopped cilantro. Serve with rice, or roti.