Black-eyed pea & bamboo shoot tarkari

• 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