Go Back

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.
Author: Saji Chand