Name: Aloo Tama Bodi (Potato with Bamboo Shoot and Black-eye Beans)

Ingredients:

• 1 cup bamboo shoots (preferably sour one)
• 4 medium potatoes, peeled, and cut into 1/2-inch cubes
• 1 cup black-eyed peas (soaked overnight)
• 1 teaspoon dry cumin seeds (jira)
• 1 medium onion, finely chopped
• 3 red dry chilis
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon turmeric
• 2 medium chopped tomatoes
• 2 tablespoons oil
• Salt to taste
• Lemon juice to taste

Instructions:

• Let the black-eyed beans soak in water for overnight. If you forget to soak it overnight, you can soak in hot water for few hours and it will be fine.
• Heat oil in a pan.
• Add turmeric, dry cumin seeds and red chili and fry until it is dark.
• Then add garlic and ginger.
• Add chopped onion and cook few minutes on low heat.
• Add potatoes to the onion and sauté for at least 5 minutes in medium heat.
• Add a little water so that it doesn’t stick on the pan.
• Add soaked beans, tomatoes and fry for few minutes.
• Add 2 cup of water, salt, chili powder and cover until the potatoes are cooked.
• Now add bamboo shoots and 1 cup water
• Cover and let simmer for another 10 minute or until desired consistency is reached.
• Taste and add lemon juice as required to make it a bit sour.
• Sever with roti or rice.

Comments: This is one of the popular dishes in Nepali/ Newari cuisine.
6/4/2024 - There were a lot of substitutions and deviations. I used sliced bamboo shoots from a can, black-eyed peas from a can, a can of mild, diced green chilis, and a teaspoon of powdered garlic. I only used two potatoes; they were sufficient. I did not need any more water when adding the bamboo shoots. I served it with rice, naan, and the usual green salad.

Source: http://nepaliaustralian.com/2012/10/12/aloo-tama-bodi-potato-with-bamboo-shoot-and-black-eye-beans/

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