Ingredients

• 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

Instructions

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