Black-eyed pea & bamboo shoot tarkari from Lands of the Curry Leaf: A Vegetarian Food Journey from Sri Lanka to Nepal (page 136) by Peter Kuruvita

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • LFL on July 17, 2022

    4 stars. We’ve had a version of it before at a local Nepali restaurant. In addition to black-eyed peas and bamboo Shoots, the predominant flavors were are tomatoes, potatoes, garam masala, mustard oil (we subbed 2 Tbsp of it for 1 Tbsp of mustard paste and 5 oz. vegetable oil) and turmeric. Kuruvita suggests fermenting the bamboo shoots but we just marinated them in his brine recipe overnight. This was really pretty good and not too difficult to make. I think regular old bamboo shoots (instead of marinated) would probably work and streamline the recipe even more. I would make this one again, absolutely.

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