Beans and Bamboo Shoots



  • 1 cup bamboo shoots
  • 2 cups potatoes, peeled, and cut into ½-in. 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
  • ½ teaspoon turmeric
  • ½ teaspoon freshly ground pepper
  • 1 cup chicken or vegetable broth
  • 1 cup yogurt
  • 1 cup chopped tomatoes
  • 3 tablespoons musturd oil
  • Salt to taste
  • 1 tablespoon chopped cilantro for garnish


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

    and sautee until light brown. Add cumin, coriander, chili powder,

    ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add

    potatoes to the onion mixture and sautee for 5 min 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. Bring to

    a boil, and let simmer for 15-20 min. under low heat until potatoes are

    fork-tender, and the gravy has attained its desired consistency. Garnish

    with chopped cilantro. Serve with rice, or roti.

Submitted by: Tulsi Regmi