Thursday, August 15, 2013

Tama Aloo (Bamboo Shoots) Curry!!

Bamboo Shoots (Tama in Nepali) used for food purposes are young new canes harvested before they are two weeks old or one-foot tall. Fresh bamboo shoots are crisp and tender, comparable to asparagus in taste. They are mainly popular in Asia and are often found in Asian cuisines.
In Nepal, bamboo shoot usually is cooked in a curry form with potato and beans. Tama curry is extremely popular and is one of my favorite dishes. In fact, I was very surprised and happy at the same time to find it here in the United States. Each person has his/her own ways of cooking Tama and below is the way I fix it:

Final Result:  Yumtastic :D





Prep time: 5min(s) Cook time:15min(s) Total time: 20min(s)

Things you will need:
* Bamboo Shoots (2-3 cups)
* Potatoes (2: boiled or microwaved)
* 1 Serrano pepper
* Schezwan pepper (2 table spoons)
* Coriander-cumin powder (2 table spoons)
* Ginger-garlic paste (2 table spoons)
* Salt (according to your taste)
* Red chili powder (1 table spoon)
* Peas (2 cups)
* Medium sized onion (1: finely chopped)
* Cilantro (4-5 strands) to garnish
* Turmeric powder (1 tea spoon)
* Fenugreek seeds (1 tea spoon)
* Oil (3 table spoons)

Directions:
1. Heat oil on a pan and add fenugreek seeds
2. After the seeds are brownish black add chopped onion
3. Once onion is golden brown add peas/ black-eyed beans
4. Stir and cook for 2-3 minutes
5. Add tomatoes and all of the spices mentioned above
6. Cook the mixture for 3 minutes and add potatoes. Stir everything once and cook for additional 2-3 minutes. Make sure to cover.
7. Now add 4-6 cups of water and Tama (bamboo shoots)
8. Cover and cook for 10 more minutes until the mixture becomes gravy in consistency.
9. Garnish with finely chopped cilantro and Enjoy :)

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