Alu Tama

Ingredients

1 cup bamboo shoots2 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

How to cook Alu tama?

1	Heat oil, fry red chilies until dark.
2	Fry 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.

1 cup chicken or vegetable broth
½ cup yogurt
1 cup chopped tomatoes
2 tablespoons oil

Tags: aloo tama, nepali food recipes, bamboo shoots food, quick and easy foods, cook bamboo shoots, bamboo shoot soup, nepali cuisine recipe, nepali dish, food quick and easy, nepali food cooking, nepalese goat curry