Aloo tama ra machha tareko
Potato bamboo with fish
The soup is spicy and zesty, as additional bamboo shoot juice
is often added for extra sourness, and it goes well with dried beaten
rice. If you’re not a fan of pickled bamboo, this dish can be made tangy soup
with soft chunks of fresh bamboo.
Ingredient
3 tbs mustard oil (Tori ko Tel)
1/2 tsp cumin powder (jeera)
1 cup soaked black eyed beans (bodi)
1/2 cup chopped bamboo shoots (tama)
1 cup dice potato (alu)
1 red onion, sliced (piyaz)
1/2 Teaspoon garlic paste (Lasun)
1/2 Teaspoon ginger paste (Aduwa)
1 tomato chopped (Golbheda)
1/2 tsp turmeric powder (Besar)
2 green chili (hariyo Khursani)
Salt to taste (Noon)
2 tbs Chopped green coriander (Hario
Dhaniya)
100 gms of dry fish.
Collect all ingredients, tools and
equipment. Heat the oil, add onions and fry till brown. Add the garlic and
ginger paste saute for few seconds.
Then add beans, bamboo shoots, turmeric
powder, cumin powder, green chili and stir fry to coat the beans.
Add enough water to cover the beans and cook till the water starts boiling, let boil for some time and then reduce flame and cook for about 10 to 12 minutes until the beans are almost done. Add the potatoes and tomatoes cook till done.
On a separate pan shallow fry the
dry fish and add to just cooked aloo-Tama-bodi.
Check the taste and adjust seasoning if require. Transfer curry to serving dishes.
