1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ½ inch cubes
1 cup black-eyed peas (soaked overnight)
2 red dry chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon salt1 teaspoon lemon juice
1 cup chopped tomatoes
2 tablespoons oil
Salt to taste
DIRECTIONS
Roland Sliced Bamboo Shoots, 8-Ounce can (Pack of 24)
1 Heat oil, sauté red chilies until dark.
2 Sauté ginger minced until light brown. Add spices and salt and cook few minutes on low heat.
3 Add potatoes . Sauté for at least 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add water, to the potatoes mixture; stir well. Bring to a boil, and let simmer for 20-25 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Mix lemon juice as your taste .
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