Aloo Tama

Ingredients

• 1 cup fermented or pickled bamboo shoots, sliced thin
• 1/2 cup dried black-eyed peas, soaked overnight
• 2 potatoes, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 green chile, sliced
• 1/2 tsp turmeric
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2 tbsp mustard oil or vegetable oil
• 2 cups water
• salt and lemon juice, to taste

Before you cook

• Drain the soaked black-eyed peas.
• Slice the bamboo shoots thin.
• Chop the onion and tomatoes.

Steps

1. Boil the black-eyed peas in fresh water for 20 minutes until just tender, then drain.
2. Heat the mustard oil in a pot over medium heat until it loses its sharp smell.
3. Add the cumin and fenugreek seeds and let them sizzle for 30 seconds.
4. Add the onion and cook for 5 minutes until golden.
5. Add the ginger-garlic paste and green chile and cook for 1 minute.
6. Add the tomatoes and turmeric and cook for 4 minutes until the tomatoes break down.
7. Stir in the sliced bamboo shoots.
8. Add the potatoes and cooked black-eyed peas.
9. Pour in the water and bring to a boil.
10. Reduce to a simmer and cook for 15 minutes until the potatoes are tender.
11. Season with salt.
12. Finish with a squeeze of lemon juice to taste.
13. Serve hot with steamed rice.