Bamboo Tomato Curry

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

1. Heat oil in a non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté well.
2. Grind roasted peanuts and toasted sesame seeds with a little water to a coarse paste.
3. Add ginger paste, garlic paste and a little water to the pan, mix well and sauté for a while.
4. 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.
5. Add bamboo shoots and sauté for a minute.
6. Whisk yogurt till smooth.
7. Add peanut-sesame paste to the pan along with a little water and mix well. Add whisked yogurt and mix.
8. 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.
9. Serve hot.

Nutrition Info