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Main Ingredients | Tinned bamboo shoots, Tomatoes |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup tinned bamboo shoots
- 4-5 large tomatoes, blanched, peeled and pureed
- 3 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds (methi dana)
- 15-20 curry leaves
- 2 medium onions, finely chopped
- 2 tablespoons roasted peanuts
- 2 tablespoons toasted sesame seeds (til)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 3 green chillies
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup yogurt
- Salt to taste
- 1 tablespoon tamarind pulp
Method
- Heat oil in a non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté well.
- Grind roasted peanuts and toasted sesame seeds with a little water to a coarse paste.
- Add ginger paste, garlic paste and a little water to the pan, mix well and sauté for a while.
- Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix well. Add pureed tomatoes, mix well and cook for two to three minutes.
- Add bamboo shoots and sauté for a minute.
- Whisk yogurt till smooth.
- Add peanut-sesame paste to the pan along with a little water and mix well. Add whisked yogurt and mix.
- Add one cup of water and salt and mix well. Add tamarind pulp and mix. Cover and cook on medium heat for fifteen to twenty minutes, stirring occasionally.
- Serve hot.
Nutrition Info
Calories | 1140 |
Carbohydrates | 82.2 |
Protein | 30.2 |
Fat | 76.5 |
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