Black-eyed pea & bamboo shoot tarkari

Name: Black-eyed pea & bamboo shoot tarkari
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Nepalese
Ingredients: 350 g (12 oz) sebago or other waxy potatoes, peeled and cut into 3 cm (1¼ inch) cubes; 1 brown onion, finely chopped; 1 tablespoon Mustard paste, or use a ready-made one from a jar; 1 tablespoon chopped coriander (cilantro); 435 ml (15¼ fl oz/1¾ cups) coconut water; 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ½ teaspoon ground turmeric; 1 tablespoon Chaat masala; 3 dried red chillies, broken in half; 150 g (5½ oz/1 cup) Mesu pickle or fermented bamboo shoots, drained; 150 ml (5 fl oz) vegetable oil or rice bran oil; 400 g (14 oz) diced tinned or fresh roma (plum) tomatoes; 250 g (9 oz/1⅓ cups) black-eyed peas; 1 teaspoon finely grated fresh young ginger; 1 teaspoon crushed garlic; 1 teaspoon chilli powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

This Nepalese recipe is prepared with soaked black-eyed peas and fermented bamboo shoots curried in spices. It makes a great side dish, or just a simple meal with rice or roti.

Ingredients

250 g (9 oz/1⅓ cups) black-eyed peas
150

Asia
Nepal
Side dish
Main course
Gluten-free
Spicy
Vegan

Method

Soak the black-eyed peas in a bowl of water overnight.

In a frying pan, heat half the oil over medium heat. Fry the bamboo shoots for about 2–3 minutes, or until light brown, then set aside on a plate.

Heat the remaining oil in a heavy-based saucepan over high heat. Fry the dried chillies for 2–3 minutes, stirring often, until they turn dark.

Add the onion and cook, stir