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This is a great dish that goes well with rice. The main ingredients of this soup are potatoes, black-eyed beans and bamboo shoot. Bamboo shoots are readily available in Chinese grocery stores.

  • A handful of sour bamboo shoot (If you don't prefer sour taste, you can use normal bamboo shoot.)
  • 1/2 cup black-eyed beans, soaked overnight
  • 5-6 medium sized potatoes, peeled and cut in small cubes
  • 50g mince (You can make it a vegetarian dish by not adding mince.)
  • 1 tomato, chopped

  • 3-4 cloves garlic, crushed
  • Small piece of ginger, crushed
  • 2-3 tablespoon oil
  • Salt as taste
  • Chilli powder as taste (If you like it hot, you can add red chillies or more chilli powder.)
  • 1/2 teaspoon cumin powder
  • 800ml water
  • Heat oil in a pressure cooker.
  • Fry bamboo shoots for a minute or two.
  • Add potatoes, mince and beans. Fry for 4-5 minutes.
  • Add ginger, garlic, salt, chilli powder and cumin powder. Cook for a minute or two.
  • Add water and close the lid. Cook in medium heat for 15-20 minutes until the beans and potatoes get soft.
  • Once it is cooked, stir well. You may break the potatoes with a ladle to bring thickness to the soup.
  • You may garnish the soup with finely chopped spring onion or coriander.


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