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Tama Aloo Bodi (Bamboo Shoot Curry)

Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • ½ cup dried black-eyed peas soaked overnight and boiled
  • 2 tbsp vegetable oil
  • 1 medium onion finely chopped
  • ½ tsp ground turmeric
  • 1 tbsp cumin & coriander powder mix
  • 2 medium red potatoes peeled and sliced ½″ thick
  • 2 fresh hot green chillies halved lengthwise
  • 1 tbsp brown mustard seed finely ground
  • 1 tsp ginger paste
  • Salt to taste
  • 1 tsp cayenne pepper
  • 3 medium tomatoes chopped
  • 1 small capsicum red or green, cored and diced
  • 2 cups bamboo shoots tama, 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. Add the mustard seed and fry until dark brown.
  • Reduce the heat to medium, add the chopped onion and turmeric, and cook, stirring frequently, until the onion softens.
  • Stir in the potatoes, green chillies, cumin & coriander powder, ginger paste, salt, and cayenne pepper. Cook for 2-3 minutes.
  • Add the bamboo shoots and chopped tomatoes; continue cooking until the potatoes begin to soften.
  • Stir in the cooked black-eyed peas, then increase the heat to high. Add 2 cups of water and bring to a boil.
  • Lower the heat to medium-low, add the diced capsicum, cover, and cook, stirring occasionally, until the potatoes, peas, and shoots are tender and the sauce has thickened, about 15–20 minutes.
  • Remove from heat, stir in cilantro and lemon juice, and adjust salt if needed. Transfer to a serving bowl and garnish with a little extra cilantro.

Notes

Soaking the peas overnight ensures even cooking and better texture. Adjust the water to achieve your preferred gravy consistency. Add more if you like a thinner curry. The cayenne and green chillies can be dialled up or down based on heat tolerance, and a pinch of sugar can balance the tomatoes’ acidity if desired. Serve hot with steamed rice or flatbread for a complete meal. At the heart of the dish is "tama," which is fermented bamboo shoots. They lend a sharp, sour flavour and a slightly chewy texture, giving the dish its signature tang. This fermentation technique is ancient and reflects the traditional Himalayan method of preserving seasonal ingredients.
Author: Saji Chand
Course: Curry, Main Dish
Cuisine: Nepalese