Beans And Bamboo Shoots Tarkari Recipes
BEANS AND BAMBOO SHOOTS
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.
Provided by Elmotoo
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a saucepan heat oil, fry dried red chilies until dark.
- Add onions and sauté until light brown.
- Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
- Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
- 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.
- Garnish with chopped cilantro. Serve with rice, or roti.
Nutrition Facts : Calories 301.5, Fat 12.9, SaturatedFat 2.1, Cholesterol 3.7, Sodium 434.6, Carbohydrate 37.8, Fiber 6.7, Sugar 11, Protein 11.6
BEANS AND BAMBOO SHOOTS TARKARI
This Nepali dish is prepared with soaked black-eyed beans and fermented bamboo shoots curried in spices.
Provided by Tulsi Regmi
Categories Potato
Time 1h
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- In a frying pan, heat three tablespoons of oil.
- Fry bamboo shoots until light brown; reserve on a plate.
- In a sauce pan heat oil, fry dried red chilies until dark.
- Add onions and sauté until light brown.
- Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
- Fry for one minute over low heat.
- Add potatoes to the onion mixture and sauté for five minutes on medium heat.
- Sprinkle water if it starts to burn.
- Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
- Bring to a boil, and let simmer for 15-20 min.
- over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
Nutrition Facts : Calories 475.4, Fat 29.1, SaturatedFat 4, Cholesterol 0.3, Sodium 722.2, Carbohydrate 48.4, Fiber 10, Sugar 10.7, Protein 10.5
BAMBOO SHOOTS WITH BLACK BEAN SAUCE
Cousin Louis and my father have become bamboo enthusiasts. Louis has planted his first acre of black bamboo to see how it does as a field crop. It is used as an ornamental and in several developing fiber markets. My father even ordered a special bamboo saw from Japan to trim his ever-expanding collection of bamboo varieties. Bamboo shoots are edible and it is a once-a-year treat to get them freshly sprouted. You can also find fresh bamboo shoots in many Asian markets and specialty produce stands. The ones on the grocery shelf are always at the ready year-round.
Yield serves 4
Number Of Ingredients 9
Steps:
- Combine the broth, black beans, garlic, soy sauce, oyster sauce, cornstarch, and sugar in a small saucepan set over medium-high heat. Bring the mixture to a boil. Cook, stirring, for 1 minute. Remove from the heat and set aside.
- Heat a medium skillet over medium heat until hot. Add the oil and bamboo shoots. Cook, stirring, for 3 minutes or until the shoots are tender. Pour the sauce over the bamboo shoots and toss to coat. Serve at once.
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