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. ---------------------------------------------------------------------------
Nutrition
Ingredients
