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Tama Aloo Bodi (Bamboo Shoot Curry)
Ingredients
- ½ cup dried black-eyed peas soaked overnight and boiled
- 2 tbsp vegetable oil
- 1 onion medium-sized and finely chopped
- ½ tsp ground turmeric
- 1 tbsp cumin & coriander powder mix
- 2 red potatoes medium, peeled and sliced 1/2” thick
- 2 fresh hot green chilies half lengthwise
- 1 tbsp brown mustard seed finely ground
- Salt to taste
- 1 tsp cayenne pepper
- 3 tomatoes medium-sized and chopped
- 1 red or green bell pepper small, cored and diced
- 2 cup bamboo shoot well-rinsed, drained and cut into bite-sized pieces
- ½ cup cilantro finely chopped
- 2 tbsp fresh lemon or lime juice
Instructions
- Heat the oil in a large saucepan over medium-high heat. When the oil is hot, add fenugreek seeds and fry until dark brown.
- Reduce the heat, add onions and turmeric. Cook stirring frequently until the onion softens.
- Add in potatoes green chilies, cumin and coriander powder, mustard, ginger, salt, cayenne pepper, and bamboo shoots and stir for some time.
- Stir the tomatoes and continue cooking until the potatoes soften.
- Add the drained, cooked black-eyed peas to the potato mixture.
- Increase the heat to high,, add 2 cups of water and bring the mixture to boil.
- Reduce the heat to medium-low, add bell pepper, cover, and cook, stirring from time to time until the black-eyed peas, potatoes and bamboo shoots are tender, and the sauce has thickened.
- Add cilantro and lemon juice.
- Add salt to taste. Transfer the mixture to a bowl. Garnish with cilantro and serve hot.