Beans and Bamboo Shoots

Ingredients

• •1 cup bamboo shoots
• •2 cups potatoes, peeled, and cut into inch cubes
• •1 cup black-eyed peas, soaked overnight
• •1 cup onions, 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 freshly ground pepper
• •1 cup chicken or vegetable broth
• •1 cup yogurt
• •1 cup chopped tomatoes
• •3 tablespoons mustard oil
• •Salt to taste
• •1 tablespoon chopped cilantro for garnish

Directions

1. 1In a saucepan, heat oil. Fry dried red chilies until dark. Add onions and sauté until light brown. Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 minute under low heat.
2. 2Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well.
3. 3Bring to a boil, and let simmer for 15 to 20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro.
4. 4Serve with rice, or roti.