Gluten-Free Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 4 medium Potatoes, cubed
• 1 cup Fermented bamboo shoots (tama)
• 0.5 cup Black-eyed peas
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.25 tsp Chili powder
• 2 tbsp Mustard oil
• 3 cups Water
• 1 tsp Salt
• 2 tbsp Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the black-eyed peas in water for at least 2 hours.
2. 2Heat mustard oil in a large pot. Add onion, garlic, and ginger and sauté until golden brown.
3. 3Add turmeric powder, cumin powder, coriander powder, and chili powder. Sauté for another minute.
4. 4Add potatoes, fermented bamboo shoots, and soaked black-eyed peas. Cook for 5-7 minutes.
5. 5Pour in water and salt. Bring to a boil, then simmer for 30-35 minutes, or until potatoes are tender and black-eyed peas are cooked.
6. 6Garnish with cilantro and serve hot with rice.

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