Taama Aloo Bodo is a popular curry in Nepal. You can buy canned bamboo-shoots in any Asian market, and potatoes and black-eyed peas are available everywhere! This recipe serves 6-7 people.
1/2 cup dried black-eyed peas (soaked at least for 8 hours and boiled for an hour)
2 tablespoons vegetable oil
1 medium onion, finely chopped (1 cup)
1/2 teaspoon ground turmeric
2 medium boiled red potatoes, peeled and sliced 1/2 inch thick
2 fresh hot green chilies, halved lengthwise
1 tablespoon fresh ginger paste
1 teaspoon cayenne pepper
3 medium tomatoes, baked and chopped
2 cups canned bamboo shoots, well rinsed, drained, and cut into bite-size pieces
1/2 cup finely chopped cilantro (to garnish)
Salt to taste
First, precook all the ingredients separately.
1. Fry bamboo shoots for 10 mins. 2. Boil potatoes and cut into bite size pieces. 3. Boil beans for an hour with little bit of salt. 4. Bake tomatoes until the covers are blistered. 5. In a deep pan, heat oil at medium heat. Once the oil is hot, add chopped onion and fry for 1 min. 6. Add boiled beans to the onions and cook for 5 minutes, then add all spices and salt.
6. Add precooked potatoes and tomatoes. 8. Mix well. 9. Add 1 cup of water. If you like more sauce, add 2 cups of water and adjust for salt. 10. Add bamboo shoots. 11. Mix well.12. Stir frequently and cook for 5 minutes.
13. Garnish with fresh chopped cilantro and enjoy with rice.