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Preparation Time : 10
Cook Time : 20
Total Time : 30
Tinned bamboo shoots 1 cups
Tomatoes blanched, peeled and pureed 4-5 nos
Oil 3-4 tbsp
Mustard seeds 1/2 tsp
Fenugreek seeds (methi dana) 1/4 tsp
Curry leaves 15-20 nos
Onions finely chopped 2 nos
Roasted peanuts 2 tbsp
Toasted sesame seeds (til) 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
green chillies 3 nos
turmeric powder 1/4 tsp
Coriander powder 1 tsp
cumin powder 1/2 tsp
Yogurt 1/2 cups
Salt 1/4 tsp
Tamarind pulp 1 tbsp
Fresh cream for garnishing 1 tbsp
Heat oil in a pan, add mustard seeds, fenugreek seeds, curry leaves and onions and saute well.
Grind roasted peanuts and toasted sesame seeds with a little water to a paste.
Add ginger paste, garlic paste and a little water to the pan, mix well and saute.
Slit green chillies and add 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 ten minutes, stirring occasionally.
Serve hot and garnish with cream.
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