Aalu-bodi-tamako tarkari or the vegetable of potato, dried (white) beans and bamboo shoot is one of the most desired vegetables prepared in Nepali kitchen. Bamboo shoot is one of the most popular traditional food items and can be prepared in many ways in Nepal like stir frying, gravy/curry or soup. It is often mixed with the beans and potatoes which adds the taste and richness in the gravy.

Usually the bottled tama, amilyaeko tama, is used for making curry or soup as the raw tama is only used for stir frying. The bottled tama is sour in taste which enhances the taste of the curry. The process of cooking aalu-bodi-tamako tarkari given below is very easy and does not take much time,

Ingredients:

Bottled bamboo shoot, boiled and diced potatoes, dry beans pre-soaked overnight, diced tomatoes, oil, fenugreek seeds, thyme (jwano), chopped onion, cumin seeds, cumin and coriander powder or Nepali regular spices, turmeric, salt to taste, water as required and green chilies or chili powder.

Procedure:

First of all, heat a pan and add some oil to it. When the oil is heated, put the bottled bamboo shoot into it and fry it for about two minutes. When done, take it out and keep it aside.

Now, in the same oil, break and put the green chilies. When it changes color, splatter fenugreek seeds, cumin seeds and thyme seeds and let the seeds crackle then add turmeric. After that, add onions and fry it for few minutes until it begins to change color. Now, add the diced (boiled) potatoes and cook for about five minutes. Then, add the chopped tomatoes, beans, salt, cumin and coriander powder and mix thoroughly. Stir fry it for next five to ten minutes and mash few potatoes using the spatula so the gravy will be thick. Now, pour some water on the basis of the amount of the curry required, add the fried tama and bring to boil. Let it simmer until the desired consistency is achieved. When done, garnish it with coriander leaves and serve hot with steamed rice.