Aloo Tama A Nepalese style masala curry dish of potatoes, black-eyed peas and bamboo shoots Ingredients 5 small sized potatoes 1 small bowl Tama (Bamboo shoots) 1 bowl dry peas soaked Fenugreek seeds 3 dried red chilies Salt to taste 2 tsp chili powder 1 tsp cumin and coriander powder 1/5 tsp turmeric powder 1 liter water 3 tomatoes 1 tbsp ginger-garlic paste ½ bowl finely chopped coriander leavesMethod Heat oil and crackle some fenugreek seeds and dried chilies in it. Add potatoes and cook it until it turns golden. Add the soaked dry peas and cook for a while. Now add all the spices (ginger-garlic paste, salt, chili powder, cumin and coriander powder, turmeric powder, salt) and cook properly. When the mixture starts leaving oil from the sides, add tomatoes and fry. Finally, add bamboo shoots and cook for five minutes. Add water and pressure cook it for 2 whistles. Sprinkle some coriander leaves over it and serve hot with rice. __
