Beans and Bamboo Shoots
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 236.59 ml bamboo shoot
- 473.18 ml potatoes, peeled, and cut into 1/2-in . cubes
- 236.59 ml black-eyed peas, soaked overnight
- 236.59 ml onion, finely chopped
- 3 dried red chilies
- 4.92 ml cumin powder
- 4.92 ml coriander powder
- 4.92 ml chili powder
- 4.92 ml garlic, minced
- 4.92 ml ginger, minced
- 2.46 ml turmeric
- 2.46 ml fresh ground pepper
- 236.59 ml chicken broth or 236.59 ml vegetable broth
- 236.59 ml low-fat plain yogurt
- 236.59 ml chopped tomato
- 44.37 ml mustard oil
- salt
- 14.79 ml chopped cilantro (to garnish)
directions
- In a saucepan heat oil, fry dried red chilies until dark.
- Add onions and sauté 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 sauté 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I like this. The ingredient combination is unusual, and the spice mixture and amounts seem just right to me. My bamboo shoot was pre-cooked, and I pre-cooked the potatoes and beans separately to make cooking simpler for me. I did use the mustard oil, which I had bought for another dish (which I made), but was a little surprised by the warning on the label "for external use only". After some research, and considering I had eaten it already with no ill effects, I used it in this dish, too. I honestly don't know how much it contributed to the flavor. But, I have to admit, the flavor is quite good.
-
Honestly, I wasn't sure how to rate this. The final dish was pretty tasty. However, the cooking time was so far off that I had to serve something else for dinner the night I made it because we were hungry and it wasn't ready. I followed the directions, including soaking the beans overnight. However, when I checked the stew after simmering for 20 min in step 5, the beans and potatoes were not even close to being cooked through. I let it simmer another 1/2 hour and it still wasn't done. Bottom line - it took 2 hours once it reached a simmer before it was ready to eat! So the total cooking time should read 2 1/2 hours, not 35 min. Made for Veggie Swap 22 May 2010
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York