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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute. Ingredients:
1 cup 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 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 fresh ground pepper |
1 cup chicken broth or 1 cup vegetable broth |
1 cup low-fat plain yogurt |
1 cup chopped tomato |
3 tablespoons mustard oil |
salt |
1 tablespoon chopped cilantro (to garnish) |
Directions:
1. In a saucepan 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. Fry for 1 min under low heat.
4. Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
5. 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.
6. Garnish with chopped cilantro. Serve with rice, or roti.
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