Sikkim Tama Bodi Tarkari Bamboo Bean Curry Nepali Classic

Ingredients

• 200g tama (fermented bamboo shoot) — drained, rinsed and sliced
• 1 cup bodi (black eye beans / lobia) — soaked overnight and boiled until tender
• 1 small onion — finely chopped
• 2 green chillies — slit
• 1 tsp ginger — grated
• 1 tbsp oil
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• Salt to taste
• Fresh coriander to garnish

Method

1. Heat 1 tbsp oil. Add cumin seeds — sizzle.
2. Add finely chopped onion. Cook 5 minutes until soft.
3. Add grated ginger and slit green chillies. Cook 1 minute.
4. Add turmeric and coriander powder. Stir.
5. Add the fermented bamboo shoot. Toss and cook 3 minutes.
6. Add the boiled black eye beans. Stir.
7. Add 1/4 cup water. Cover and simmer 8 to 10 minutes until well combined.
8. Uncover. Cook 3 minutes until slightly reduced.
9. Season with salt. Garnish with coriander. Serve with rice or dhedo.