Black-eyed pea & bamboo shoot tarkari

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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