Ingredients:
1 cup bamboo shoots
2 cups potatoes, peeled, and cut into 1/2-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
1/2 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1 cup chicken broth or 1 cup vegetable broth
1 cup low-fat plain yogurt
1 cup chopped tomatoes
3 tablespoons mustard oil
salt
1 tablespoon chopped cilantro ( to garnish)
Directions:
In a saucepan heat oil, fry dried red chilies until dark.
Add onions and saute 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 saute 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. 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.
Garnish with chopped cilantro. Serve with rice, or roti.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.