Entree: Nepal – Thakali Cuisine – Aaloo Tama (Tangy Nepalese stew of potatoes and fermented bamboo shoots, often cooked with lentils or beans)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) fermented bamboo shoots (tama), rinsed and roughly chopped
- 1 cup (200 g) dried black-eyed peas (bodi), soaked overnight and drained (or 2 cups / 480 g cooked/canned, rinsed)
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) mustard seeds
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, grated (about 1 tbsp / 6 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1/2 tsp (2.5 g) turmeric
- 1/2–1 tsp (2.5–5 g) ground coriander
- 2–3 green chilies, slit (adjust to taste)
- 4 cups (960 ml) water or light vegetable broth
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. If using dried black-eyed peas, drain soaked peas. In a pot, cover peas with fresh water, bring to a boil, then simmer until tender but not falling apart, about 30–40 minutes; drain and set aside. If using canned, rinse and drain.
2. Heat 3 tbsp (45 ml) oil in a heavy-bottomed pot over medium heat. Add cumin and mustard seeds; when they begin to pop, add chopped onion and sauté until soft and golden, about 6–8 minutes.
3. Add minced garlic, grated ginger, and green chilies; cook 1–2 minutes until fragrant. Stir in chopped tomatoes, turmeric, and ground coriander; cook until tomatoes break down, about 5 minutes.
4. Add cubed potatoes, chopped tama, and the cooked black-eyed peas to the pot. Pour in 4 cups (960 ml) water or broth, stir, and bring to a gentle simmer.
5. Cover and simmer until potatoes are tender and flavors meld, about 20–25 minutes. Check seasoning and add 1 tsp (5 g) salt or to taste.
6. Stir in lemon juice to brighten the stew, adjust salt and heat as needed.
7. Garnish with chopped cilantro and serve hot with steamed rice, roti, or beaten rice (chiura) as preferred.