Aloo Tama Bodi is not just a curry; it's a statement of Nepali cuisine. Its unique, tangy, and pungent flavor profile sets it apart from any other dish. The combination of creamy potatoes (aloo), sour fermented bamboo shoots (tama), and earthy black-eyed peas (bodi) creates a symphony of tastes and textures that is deeply comforting and beloved across the nation. While not a traditional ingredient, a dollop of our fresh dahi can be used to mellow the tanginess for those new to the flavor.
Ingredients
- 3 medium Potatoes, peeled and cubed
- 1 cup Black-eyed Peas (Bodi), soaked overnight and boiled until tender
- 1 cup Fermented Bamboo Shoots (Tama), rinsed well
- 3 tbsp Mustard Oil
- 1 tsp Fenugreek seeds (Methi)
- 2-3 dried Red Chilies, broken in half
- 1 tsp Turmeric powder
- 1.5 tsp Ginger-Garlic paste
- 1 large Onion, finely chopped
- 2 large Tomatoes, chopped or pureed
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- Salt to taste
- A generous handful of Fresh Coriander, chopped for garnish
Step-by-Step Instructions
- Prepare the Bodi: Ensure your soaked black-eyed peas are boiled until they are tender but not mushy. Drain and set them aside. This pre-boiling step is crucial for the right texture.
- Temper the Spices (Jhanne): Heat the mustard oil in a pressure cooker over medium-high heat. Once it's hot, add the fenugreek seeds and the broken dried red chilies. Be watchful, as fenugreek can burn quickly.
- Build the Base: As soon as the fenugreek seeds turn dark brown and aromatic, add the chopped onion. Sauté until the onions are soft and translucent.
- Add Aromatics and Potatoes: Add the ginger-garlic paste and cook for a minute until the raw smell disappears. Add the cubed potatoes, turmeric powder, and salt. Sauté for 5-7 minutes, allowing the potatoes to get slightly browned on the edges.
- Introduce Tama and Tomatoes: Add the rinsed tama and the chopped tomatoes. Cook, stirring occasionally, until the tomatoes break down and become pulpy.
- Combine and Pressure Cook: Add the pre-boiled bodi, cumin powder, and coriander powder. Give everything a good mix. Pour in about 2-3 cups of hot water (enough to cover the ingredients). Secure the lid of the pressure cooker and cook for 2-3 whistles on medium heat.
- Final Touches: Let the pressure release naturally. Open the cooker, and if the gravy is too thin, you can simmer it for a few more minutes. Garnish generously with fresh coriander.
Serving and Variations
Aloo Tama Bodi is traditionally served piping hot with steamed rice (bhaat). The soupy gravy is perfect for mixing with the rice. For a variation, some households add a small amount of ground sesame seed paste (til ko chhop) to thicken the gravy and add a nutty flavor.