Here is a recipe for a one-dish meal based on bamboo shoots, a nourishing, vegetarian stew from Nepal called Aloo Tama.
[RECIPE]Potatoes with Beans and Bamboo Shoots
1 cup bamboo shoots
2 cups potatoes, peeled and cut into 1/2” cubes
1 cup blackeyed peas (cowpeas), soaked overnight
1 cup onion, finely chopped
3 dried chiles
1 teaspoon cumin powder
1 teaspoon ground coriander
1 teaspoon chili powder
1 clove garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
1 cup vegetable or chicken stock
1 cup yogurt
1 cup chopped tomatoes
3 tablespoons mustard oil
Salt to taste
Chopped cilantro for garnish
1. Place a large saucepan over medium heat for 1–2 minutes. Add oil and chiles, and fry until dark brown. Add onions to the peppers and fry, stirring frequently, until the onions have browned. Reduce heat to low, and stir in spices and salt, allowing them heat through for 1–2 minutes.
2. Add potatoes to the onion mixture and sauté for 5 minutes in medium heat, adding 1/4 cup (50-75 ml) water if beginning to burn. Add soaked peas, bamboo shoots, yogurt, broth, and tomatoes to the mixture. Stir well.
3. Bring the mixture to a boil, then reduce heat, letting it simmer for 20–25 minutes under low heat until potatoes are tender and broth has a gravy-like consistency.
4. Place stew in bowls you have half filled with steamed rice. Garnish with chopped cilantro.