Sikkim Aloo Tama Bamboo Shoot Potato Black Eye Bean Curry

Method

1. 1

   Drain and rinse tama (fermented bamboo). Slice into thin pieces. Rinse once more.

2. 2

   Heat 2 tbsp mustard oil to smoking. Reduce to medium. Add finely chopped onion. Cook 8 minutes until golden.

3. 3

   Add ginger-garlic paste. Cook 2 minutes. Add finely chopped tomatoes. Cook 7 minutes until soft and oil separates.

4. 4

   Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.

5. 5

   Add potato cubes. Toss to coat. Cook 3 minutes.

6. 6

   Add the tama (fermented bamboo). Toss. The sour bamboo aroma will be immediate.

7. 7

   Add the boiled black eye beans. Stir.

8. 8

   Add 1/2 cup water. Bring to a simmer. Cover and cook on medium heat for 12 to 14 minutes until potatoes are completely tender.

9. 9

   Uncover. Cook 3 minutes to reduce slightly.

10. 10

    Add garam masala and salt. Garnish with coriander. Serve with steamed rice.