Alu Tama (Potato with Bamboo Shoot)
Prep Time:
35 Minutes
Ready In:
40 Minutes
1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ½ inch cubes
1 cup black-eyed peas (soaked overnight)
½ cup onions, finely chopped
2 red chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
1 cup chicken or vegetable broth
½ cup yogurt
1 cup chopped tomatoes
2 tablespoons oil

Salt to taste
2 tablespoon chopped cilantro for garnish
1 Heat oil, sauté red chilies until dark.
2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.

Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.

Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Garnish with chopped cilantro. Serve hot with rice.


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