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Beans and Bamboo Shoots

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  • 1 cup bamboo shoots
  • 2 cups potatoes, peeled and cut into 1-inch 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 freshly ground pepper
  • 1 cup chicken or vegetable broth
  • 1 cup yogurt
  • 1 cup tomatoes, chopped
  • 3 tablespoons mustard oil
  • Salt to taste
  • 1 tablespoon chopped cilantro, for garnish



  • Heat oil in a saucepan. Fry dried red chilies until dark. Add onions and sauté until light brown. Add cumin, coriander, chili powder, ginger, garlic, and salt and pepper. Fry for 1 minute on low heat.
  • Add potatoes to the onion mixture and sauté for 5 minutes on medium heat. Sprinkle water if it starts to burn. Add soaked peas, bamboo shoots, tomatoes, yogurt, and broth to the potato mixture; stir well.
  • Bring to a boil and let simmer for 15 to 20 minutes on low heat, until the potatoes are tender and the gravy has attained its desired consistency. Garnish with chopped cilantro.
  • Serve with rice or roti.
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