Beans and Bamboo Shoots Tarkari |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This Nepali dish is prepared with soaked black-eyed beans and fermented bamboo shoots curried in spices. 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 1 cup water |
2 cups chopped tomatoes |
6 tablespoons cooking oil |
salt and pepper |
1 tablespoon chopped cilantro (to garnish) |
Directions:
1. In a frying pan, heat three tablespoons of oil.
2. Fry bamboo shoots until light brown; reserve on a plate.
3. In a sauce pan heat oil, fry dried red chilies until dark.
4. Add onions and sauté until light brown.
5. Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
6. Fry for one minute over low heat.
7. Add potatoes to the onion mixture and sauté for five minutes on medium heat.
8. Sprinkle water if it starts to burn.
9. Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
10. Bring to a boil, and let simmer for 15-20 min.
11. over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
12. Garnish with chopped cilantro.
13. Serve with rice or roti (flat bread).
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