Alu Bodi Tama
A sour, spicy Nepali soup made with fermented bamboo shoots, potatoes and black-eyed peas — a warming dish from Newari cuisine.
Ingredients
- potato600 g
- fermented bamboo shoots250 g
- dried black-eyed beans180 g
- water for soaking and boiling beans1000 ml
- water for soup800 ml
- vegetable oil45 ml
- onion1 pcs
- tomato2 pcs
- green hot chili pepper2 pcs
- fresh ginger15 g
- garlic4 cloves
- fenugreek seeds0.5 tsp
- cumin0.5 tsp
- ground turmeric0.5 tsp
- ground coriander1 tsp
- ground red pepper0.5 tsp
- salt1 to taste
- cilantro10 g
- rice or broken rice for serving1 to taste
Instructions
Rinse the black-eyed peas, cover with 1000 ml water and leave to soak for 8 hours or overnight. Drain, cover with fresh water and cook for 25–35 minutes until tender; drain in a colander.
Peel the potatoes, cut into cubes and boil separately for 12–15 minutes until tender but not falling apart; drain. Rinse the fermented bamboo shoots and cut into strips.
Heat the oil in a pot over medium heat. Add the fenugreek seeds and cumin seeds and fry for 20–30 seconds until fragrant.
Add the onion and cook for 4–5 minutes until light golden brown. Add the ginger, garlic and green chili (split lengthwise); stir for 1 minute.
Add the turmeric, ground coriander and ground red pepper, stir, then add the tomatoes and cook for 4–5 minutes until softened.
In another pan, heat a little oil, add the bamboo shoots and sauté for 5–7 minutes. Transfer them to the pot along with the potatoes and black-eyed peas.
Pour in 800 ml water, season with salt to taste and bring to a boil. Cover and simmer over low heat for 15 minutes, so the bamboo shoots release their sourness and the flavors come together.
Taste and add more salt if needed, remove from heat, sprinkle with cilantro and serve hot with rice or beaten rice.
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