Aloo Tama (Bamboo Shoot, Potato and Black-Eyed Pea Curry)

Method

1. 1

   Rinse the bamboo shoots well and simmer in fresh water 5 minutes to soften and mellow their sourness, then drain.

   💡 Taste the shoots before adding them — different brands vary wildly in how sour and salty they are.

2. 2

   Heat the mustard oil until it smokes, then let it cool a moment off the heat.

3. 3

   Temper the fenugreek seed and dried chilies until they darken, then add the onion, garlic and ginger and cook until soft.

4. 4

   Stir in the turmeric, coriander and tomato; cook until the tomato breaks down into a jammy base.

5. 5

   Add the potato, bamboo shoots, black-eyed peas and 400 ml water; simmer until the potato is tender and the curry thickens, about 18 minutes.

6. 6

   Season with salt, finish with cilantro, and serve with rice.