Aloo Tama Bodi
Tender potatoes, fermented bamboo shoots and black-eyed peas simmered in a tangy, lightly spiced broth. Serve this Nepali favorite hot with steamed rice.
Ingredients
Method
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Prepare the tama
Drain the fermented bamboo shoots and cut any long strips into bite-size pieces. If the tama is especially salty or sour, rinse it briefly and drain well. Follow any preparation or cooking instructions on the package.
About 5 minutes, included in prep time -
Temper the fenugreek
Heat the oil in a heavy saucepan over medium heat. Add the fenugreek seeds and cook until dark golden brown and fragrant. Add the onion promptly so the seeds do not burn.
About 20–30 seconds -
Cook the onion and aromatics
Cook the onion, stirring occasionally, until softened and lightly golden. Add the garlic, ginger and green chilies, if using, and stir for another 30 seconds.
About 6 minutes -
Add the potatoes and spices
Stir in the potatoes, turmeric, cumin, coriander, chili powder and salt. Cook, stirring, until the potatoes are coated with the spices. Add a splash of water if the mixture starts sticking.
About 2 minutes -
Cook the tomato and tama
Add the tomato and cook until softened. Stir in the drained tama and continue cooking, stirring regularly.
About 8 minutes -
Simmer the potatoes
Pour in 3 cups of hot water and bring to a boil. Reduce the heat, partially cover and simmer until the potatoes are easily pierced with a fork. Add more hot water if needed to keep enough broth in the pan.
About 15–20 minutes -
Add the black-eyed peas
Stir in the cooked black-eyed peas and simmer gently so they absorb the flavor of the broth. Mash a few potato pieces against the side of the pan and stir them back in to thicken it slightly.
About 8–10 minutes
Aloo tama bodi before serving. -
Finish and serve
Taste and adjust the salt and chili. Add a little hot water if the curry has become too thick; it should have enough broth to spoon over rice. Sprinkle with cilantro, if using, and serve hot.
Aloo tama bodi served with rice.
Notes
Use fermented bamboo shoots. Sour tama gives this dish its characteristic flavor. Plain canned bamboo shoots will produce a milder curry.
Cooking dried beans: Soak about ⅔ cup dried black-eyed peas overnight, then drain. Cover with fresh water by about 2 inches, bring to a boil and simmer until tender, usually 30–45 minutes. Older beans may take longer. Measure 1½ cups cooked beans for this recipe. Allow extra time for soaking and cooking; the times above assume cooked or canned beans.
Add tender beans to the curry. Cook dried beans separately before adding them to the tama and tomato mixture; acidic ingredients can slow their softening.
Adjust the sourness carefully. Taste the finished broth before adding anything acidic. Fermented tama usually provides enough tang on its own.
Serving suggestion: Pair with steamed rice, sautéed greens and a little achar.
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