Ingredients for Beans And Bamboo Shoots
- 1 cup sliced bamboo shoots
- 2 medium potatoes, peeled and diced
- 1 cup soaked black eyed peas
- 1 medium onion, chopped
- 2-3 dried red chilies
- cumin powder
- coriander powder
- 1 teaspoon chili powder
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- turmeric
- ½ teaspoon black pepper
- chicken broth
- ½ cup plain yogurt
- 1 medium tomato (chopped)
- 2 tablespoons mustard oil
- 1 teaspoon salt
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 cup vegetable broth
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How to Make Beans And Bamboo Shoots
- Heat 2 tablespoons of mustard oil in a saucepan over medium heat. Add 2-3 dried red chilies and fry until dark brown (about 1 minute).
- Add 1 medium onion, chopped, and sauté until light brown (about 5 minutes).
- Add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon chili powder, 1 inch ginger (grated), 2 cloves garlic (minced), 1 teaspoon salt, and ½ teaspoon black pepper.
- Fry for 1 minute on low heat, stirring constantly.
- Add 2 medium potatoes, peeled and diced, to the onion mixture. Sauté for 5 minutes over medium heat, stirring occasionally.
- If the mixture starts to stick, sprinkle with 1-2 tablespoons of water.
- Add 1 cup soaked beans (any type, such as kidney or black beans), 1 cup bamboo shoots (sliced), 1 medium tomato (chopped), ½ cup plain yogurt, and 1 cup vegetable broth to the potato mixture.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened to your desired consistency.
- Garnish with 2 tablespoons chopped cilantro before serving.
- Serve hot with steamed rice or roti.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
43g
Fat
10g
Carbs
12g
