Alu Tama [Nepal]

Ingredients

1 cup bamboo shoots

2 cups potatoes, peeled, and cut into ½ inch cubes

1 cup black-eyed peas (soaked overnight)

½ cup onions, finely chopped

2 red chilies

1 teaspoon cumin powder

1 teaspoon chili powder

1 teaspoon garlic, minced

1 teaspoon ginger, minced

½ teaspoon turmeric

½ teaspoon freshly ground pepper

1 cup chicken or vegetable broth

½ cup yogurt

1 cup chopped tomatoes

2 tablespoons oil

Salt to taste

2 tablespoon chopped cilantro for garnish

Steps :

§    1 Heat oil, sauté red chilies until dark.

§    2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.

§    3 Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.

§    4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.

§    5 Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.

§    6 Garnish with chopped cilantro. Serve hot with rice.