Beans and Bamboo Shoots

Ingredients

 * 1 cup bamboo shoots
 * 2 cups potatoes, peeled, and cut into ½-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
 * ½ teaspoon turmeric
 * ½ teaspoon freshly ground pepper
 * 1 cup chicken broth or vegetable broth
 * 1 cup yogurt
 * 1 cup chopped tomatoes
 * 3 tablespoons mustard oil
 * salt to taste
 * 1 tablespoon chopped cilantro for garnish

Directions

 * 1) In a sauce pan heat oil, fry dried red chilies until dark.
 * 2) Add onions and sauté until light brown.
 * 3) Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper.
 * 4) Fry for 1 minute under low heat.
 * 5) Add potatoes to the onion mixture and sauté for 5 minutes in medium heat.
 * 6) Sprinkle water if it starts to burn.
 * 7) Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well.
 * 8) Bring to a boil, and let simmer for 15-20 minutes.
 * 9) Under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
 * 10) Garnish with chopped cilantro.
 * 11) Serve with rice, or roti.