This is a Konkani curry. Its called Tingalavare Bendi. You can add either yam or bamboo shoots or potato to the Navy beans curry.
½ cup Dried Navy beans
½ cup bamboo shoots
5 dried red chillies roasted
marble size tamarind
Grated coconut 1 cup
6 cloves of garlic
2 tablespoons coconut oil/any vegetable oil
Soak navy beans for 8 hours. Alternatively it can be soaked in hot water for 1 hour.
Chop bamboo shoot into small pieces. Raw bamboo shoots need to be cooked. Processed bamboo shoots can be added to the curry directly. These are pre cleaned and cooked.
Grind coconut, roasted red chillis, into a smooth paste. Soak tamarind in warm water and extract pulp.
Cook Navy beans in a pressure cooker for 15 minutes. Add bamboo shoots, salt and cook for another 5 minutes. Add coconut masala, and tamarind pulp. Bring to a boil and cook for another 5 minutes.
For seasoning heat coconut oil, add chopped or crushed garlic and fry until light brown. Add the seasoning to the cooked curry. Serve it with warm rice.
Notes: Some navy beans may take longer time to cook.