1. In a frying pan, heat three tablespoons of oil. 2. Fry bamboo shoots until light brown; reserve on a plate. 3. In a sauce pan heat oil, fry dried red chilies until dark. 4. Add onions and sauté until light brown. 5. Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper. 6. Fry for one minute over low heat. 7. Add potatoes to the onion mixture and sauté for five minutes on medium heat. 8. Sprinkle water if it starts to burn. 9. Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well. 10. Bring to a boil, and let simmer for 15-20 min. 11. over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. 12. Garnish with chopped cilantro. 13. Serve with rice or roti (flat bread). ---------------------------------------------------------------------------
Nutrition
Ingredients
