ALOO TAMA(Authentic and unique Nepali dish)
Aloo Tama simply means "Potato with Bamboo Shoots". It is a unique and classic Nepali curry flavor dish. It is a hybrid dish that bridges two cultures: Tama from China and the spices from India. Fermented bamboo shoots are also used extensively in Chinese cuisine where they most probably originated. One can buy Tama at almost any vegetable shop in the local market. It can range in color from pale white-gray to bright yellow depending on whether it has been treated with turmeric. Look for nice fresh plump Tama that is not too woody - the tenderest young shoots are the best.
The recipe given here is the most common preparation, i.e. Tama with aloo (potato) and bodi (black-eyed beans). This preparation ranges inconsistently somewhere between a runny stew and a thick soup and it is best served with plain rice.
INGREDIENTS
- 1 cup Tama(rinse with water before cooking)
- 1 cup diced potatoes
- 1 cup black-eyed beans(Soaked overnight)
- 2 TBS. Oil or Ghee
- 1/2 Onion diced
- 5/6 cloves of Garlic, Chopped
- 1 tsp. whole cumin seeds
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 2 medium tomatoes, coarsely chopped
- 1 tsp. salt or to taste
- 2 tsp. chopped fresh coriander for garnish
DIRECTIONS
Heat the oil and fry the cumin seed until fragrant then add the onion and garlic saute gently for a few minutes- add the ground spices and fry well. Add salt, tomatoes, Tama, potatoes, and the black-eyed beans, and add enough water to give it the consistency of soup. Cook in a pressure cooker for 20 - 30 min. or until the black-eyed beans are cooked. Adjust the seasonings and cook for 10 more minutes uncovered until it has reached the right consistency. Garnish with freshly chopped coriander serve with plain rice. Enjoy!
