Potatoes, Bamboo Shoots and Black-eyed Beans (Aloo Bodi Tama)
Aloo Bodi Tama is a quintessentially sour and spicy Nepali stew that combines three main ingredients: Aloo (potato), Bodi (black-eyed peas), and Tama (fermented bamboo shoots). It is a staple of Newari cuisine, where it is traditionally known as Chhon Kwa.
This dish is naturally vegan and gluten-free, making it a healthy, fiber-rich option.
30min
Easy
Not spicy
Ingredients
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Directions
Soak the black-eyed beans in water overnight.
Drain them.
Peel the potatoes and boil them. Cut them into small pieces.
Finely chop the onions, the bamboo shoots, the tomatoes and the coriander leaves.
Heat the oil in a saucepan.
When the oil is hot, add the onions and fry them until they are translucent.
Add the turmeric powder, the cumin powder, the red chili powder, the garam masala and the tomatoes. Mix well and cook for 1 minute.
Add the water, the garlic paste, the ginger paste, the salt and the black-eyed peas. Mix well.
Simmer over low to medium heat for about 1 hour. Check the water level and add more if necessary.
Add the potatoes and cook for 5 minutes.
Add the bamboo shoots and cook for 10 minutes.
Place in a bowl and garnish with coriander leaves.
Ready. Enjoy it with rice, chiura (beaten rice) or roti.
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