Aloo Tama Bodi Stir-Fry

Instructions

1. 1Measure 1 cup of black-eyed peas (bodi) and place them in a bowl. Cover with water and let them soak for at least 30 minutes. After soaking, drain the water completely.
2. 2Prepare the potatoes by cutting about 450 g of potatoes into 2.54 cm cubes. Peel and finely chop 1 medium onion. Finely chop 2 medium tomatoes.
3. 3Heat 2 tablespoons of mustard oil in a large skillet or wok over medium-high heat (approximately 190.6°C or 190°C). Add the chopped onion and stir-fry for 5-7 minutes, or until it turns golden brown.
4. 4Add 2 tablespoons of ginger-garlic paste to the skillet and stir-fry for 1 minute until fragrant.
5. 5Add the cubed potatoes and the drained black-eyed peas (bodi) to the skillet. Stir-fry for 8-10 minutes, until the potatoes begin to show slight browning on the edges.
6. 6Add the chopped tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the skillet. Stir well and cook for 3-5 minutes, or until the tomatoes have softened.
7. 7Add 1 cup of fermented bamboo shoots (tama) to the skillet and stir everything together to combine.
8. 8Cover the skillet and reduce the heat to medium-low (approximately 148.9°C or 150°C). Let it simmer for 15-20 minutes, or until the potatoes and black-eyed peas are tender when pierced with a fork.
9. 9Remove the skillet from the heat. Stir in 2 tablespoons of chopped cilantro just before serving.

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