Aloo Tama

Potato and bamboo shoot curry - a Nepali comfort food classic

• - 2 cups fermented bamboo shoots (tama)
• - 3 cups potatoes, cubed
• - 1 cup black-eyed peas, soaked
• - 1 cup onion, sliced
• - 1 cup tomatoes, chopped
• - 1 tablespoon ginger-garlic paste
• - 1 teaspoon turmeric
• - 1 teaspoon cumin powder
• - 1/2 teaspoon fenugreek seeds
• - 3 cups water
• - 3 tablespoons mustard oil
• - Salt and timur to taste

1. 1

   Wash bamboo shoots thoroughly to remove excess sourness if desired.
2. 2

   Heat mustard oil until smoking, then cool slightly. Add fenugreek seeds and let splutter.
3. 3

   Add onions, fry until brown. Add ginger-garlic paste and spices.
4. 4

   Add bamboo shoots and stir-fry for 5 minutes.
5. 5

   Add soaked black-eyed peas and water. Cook for 20 minutes.
6. 6

   Add potatoes and tomatoes. Simmer until everything is tender.
7. 7

   Season with salt and ground timur. Serve with rice.