Beans and Bamboo Shoots Tarkari

Ingredients

• 1 cup fermented 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 tablespoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon whole mustard paste
• 1/2 teaspoon turmeric
• 1 cup broth or water
• 2 cups chopped tomatoes
• 6 tablespoons cooking oil
• salt and pepper
• 1 tablespoon chopped cilantro (to garnish)

Directions

1. 1

   In a frying pan, heat three tablespoons of oil.

2. 2

   Fry bamboo shoots until light brown; reserve on a plate.

3. 3

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

4. 4

   Add onions and sauté until light brown.

5. 5

   Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.

6. 6

   Fry for one minute over low heat.

7. 7

   Add potatoes to the onion mixture and sauté for five minutes on medium heat.

8. 8

   Sprinkle water if it starts to burn.

9. 9

   Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.

10. 10

    Bring to a boil, and let simmer for 15-20 min.

11. 11

    over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.

12. 12

    Garnish with chopped cilantro.

13. 13

    Serve with rice or roti (flat bread).