Alu Tama (Potato with Bamboo Shoot)

Ingredients

• 1 cup bamboo shoots
• 2 cups potatoes, peeled, and cut into ½ inch cubes
• 1 cup black-eyed peas (soaked overnight)
• ½ cup onions, finely chopped
• 2 red chilies
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• ½ teaspoon turmeric
• ½ teaspoon freshly ground pepper
• 1 cup chicken or vegetable broth
• ½ cup yogurt
• 1 cup chopped tomatoes
• 2 tablespoons oil
• Salt to taste
• 2 tablespoon chopped cilantro for garnish

Directions

1. Heat oil, sauté red chilies until dark. 
2. Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3. Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4. Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5. Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency. 
6. Garnish with chopped cilantro. Serve hot with rice.