Sikkim Aloo Tama Bamboo Shoot Potato Black Eye Bean Curry

Ingredients

• 200g tama (fermented bamboo shoot — sour and pungent; available at Nepali and Northeast Indian stores; or use tinned bamboo soaked in 2 tbsp vinegar)
• 3 medium potatoes — peeled and cubed 2 cm
• 1 cup black eye beans (lobia) — soaked overnight and boiled until tender
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt to taste
• Fresh coriander to garnish

Method

1. Drain and rinse tama (fermented bamboo). Slice into thin pieces. Rinse once more.
2. Heat 2 tbsp mustard oil to smoking. Reduce to medium. Add finely chopped onion. Cook 8 minutes until golden.
3. Add ginger-garlic paste. Cook 2 minutes. Add finely chopped tomatoes. Cook 7 minutes until soft and oil separates.
4. Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
5. Add potato cubes. Toss to coat. Cook 3 minutes.
6. Add the tama (fermented bamboo). Toss. The sour bamboo aroma will be immediate.
7. Add the boiled black eye beans. Stir.
8. Add 1/2 cup water. Bring to a simmer. Cover and cook on medium heat for 12 to 14 minutes until potatoes are completely tender.
9. Uncover. Cook 3 minutes to reduce slightly.
10. Add garam masala and salt. Garnish with coriander. Serve with steamed rice.