Best 2 Beans And Bamboo Shoots Tarkari Recipes

Indulge in a culinary journey to the heart of Nepali cuisine with our tantalizing Beans and Bamboo Shoots Tarkari. This delectable vegetable dish, also known as Bameta Tarkari, is a harmonious blend of flavors, textures, and colors. Featuring green beans, bamboo shoots, tomatoes, onions, and a symphony of spices, this tarkari is a symphony of flavors, textures, and colors. Accompanying this main dish are two additional recipes: a refreshing Tomato Chutney and a zesty Green Chili Chutney. These chutneys serve as perfect complements, adding a tangy and spicy kick to balance the savory flavors of the beans and bamboo shoots. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and insightful tips will guide you effortlessly through the cooking process, ensuring a delightful culinary experience.

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BEANS AND BAMBOO SHOOTS TARKARI

Beans and Bamboo Shoots Tarkari image

This Nepali dish is prepared with soaked black-eyed beans and fermented bamboo shoots curried in spices.

Provided by Tulsi Regmi

Categories Potato

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

1 cup fermented bamboo shoot
2 cups potatoes, peeled,and cut into 1/2 in cubes
1 cup black-eyed peas, soaked overnight
1 cup onion, finely chopped
3 dried red chilies
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon whole mustard paste
1/2 teaspoon turmeric
1 cup broth or 1 cup water
2 cups chopped tomatoes
6 tablespoons cooking oil
salt and pepper
1 tablespoon chopped cilantro (to garnish)

Steps:

In a frying pan, heat three tablespoons of oil.
Fry bamboo shoots until light brown; reserve on a plate.
In a sauce pan heat oil, fry dried red chilies until dark.
Add onions and sauté until light brown.
Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
Fry for one minute over low heat.
Add potatoes to the onion mixture and sauté for five minutes on medium heat.
Sprinkle water if it starts to burn.
Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
Bring to a boil, and let simmer for 15-20 min.
over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro.
Serve with rice or roti (flat bread).

Nutrition Facts : Calories 475.4, Fat 29.1, SaturatedFat 4, Cholesterol 0.3, Sodium 722.2, Carbohydrate 48.4, Fiber 10, Sugar 10.7, Protein 10.5

BEANS AND BAMBOO SHOOTS

Beans and Bamboo Shoots image

From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute.

Provided by Elmotoo

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup bamboo shoot
2 cups potatoes, peeled, and cut into 1/2-in . cubes
1 cup black-eyed peas, soaked overnight
1 cup onion, finely chopped
3 dried red chilies
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1 cup chicken broth or 1 cup vegetable broth
1 cup low-fat plain yogurt
1 cup chopped tomato
3 tablespoons mustard oil
salt
1 tablespoon chopped cilantro (to garnish)

Steps:

In a saucepan heat oil, fry dried red chilies until dark.
Add onions and sauté until light brown.
Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat.
Add potatoes to the onion mixture and sauté for 5 minutes in medium heat. Sprinkle water if it starts to burn.
Add soaked beans, bamboo shoots, tomatoes, 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 are fork-tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro. Serve with rice, or roti.

Nutrition Facts : Calories 301.5, Fat 12.9, SaturatedFat 2.1, Cholesterol 3.7, Sodium 434.6, Carbohydrate 37.8, Fiber 6.7, Sugar 11, Protein 11.6

Tips:

Soak the beans overnight: This will help to soften them and reduce the cooking time.
Use a variety of beans: This will add flavor and texture to the dish.
Don't overcook the beans: They should be tender but still hold their shape.
Use fresh bamboo shoots: Canned bamboo shoots can be used, but fresh bamboo shoots have a better flavor and texture.
Add the bamboo shoots at the end of cooking: This will help to preserve their crunch.
Season the dish to taste: Add salt, pepper, and other spices to taste.
Serve the dish hot: Beans and bamboo shoots tarkari is best served hot, with rice or roti.

Conclusion:

Beans and bamboo shoots tarkari is a delicious and healthy dish that is perfect for a quick and easy meal. It is a good source of protein, fiber, and vitamins, and it is also low in fat. This dish is also a great way to use up leftover beans and bamboo shoots. With its vibrant colors and bold flavors, beans and bamboo shoots tarkari is sure to be a hit at your next gathering.