Aloo Tama Bodi (Nepalese Tangy Bamboo Shoot, Black-Eyed Pea & Potato Stew) – Authentic Nepal Recipe
Beloved Nepalese home stew with a distinctive savory tang from bamboo shoots and tomatoes.
- Country of Origin
- 🇳🇵 Nepal (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Black-eyed peas, Cubed waxy potatoes, Tender bamboo shoots, Cumin seeds, Turmeric
Ingredients for Aloo Tama Bodi (Nepalese Tangy Bamboo Shoot, Black-Eyed Pea & Potato Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) black-eyed peas, prepped into bite-sized pieces
- 1.5 cups cubed waxy potatoes, washed and trimmed
- 1 cup tender bamboo shoots
- 1 medium onion and 3 cloves garlic, finely minced with cumin seeds
- 1.5 tbsp traditional Nepal seasoning (turmeric, garlic, ginger, green chilies, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and cumin seeds for 3–4 minutes until fragrant.
- Stir in turmeric, garlic, ginger, green chilies, cilantro and toast for 45 seconds to release the essential oils of Nepal's kitchen.
- Add black-eyed peas and cubed waxy potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in tender bamboo shoots, adjust seasoning, and ladle steaming hot into deep bowls.