Alu tama
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
30 Minutes
bamboo shoots 1 cup
potatoes, peeled, and cut into ½ inch cubes 2 cups
black-eyed peas (soaked overnight)1 cup
finely chopped onions ½ cup
red chilies 2 nos
1 teaspoon cumin powder, chili powder, minced ginger and garlic.
turmeric powder ½ teaspoon
freshly ground pepper ½ teaspoon
chicken or vegetable broth1 cup
yogurt ½ cup
chopped tomatoes 1 cup
oil 2 tablespoons
Salt to taste
chopped cilantro for garnish
Heat oil, sauté red chilies until dark.
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.
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.
Garnish with chopped cilantro. Serve hot with rice


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