Alu Tama
Prep Time:
20 Minutes
Ready In:
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.


Fix this post |Report post |http://www.food-nepal.com/recipe/R002.htm

6Scoops Keyboard Shortcuts

Click anywhere to close