Aloo Bodi Tama — Food, Pleasure & Health

Aloo Bodi Tama is a Nepali dish made with bamboo-shoot, potatoes, and black-eyed peas. Naturally vegan, gluten-free, aloo bodi tama makes a great side with plain rice ( cauliflower fried rice or any other grains such as quinoa, couscous, freekeh)  or can be enjoyed by itself as a heart

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4-6

Step 2

Heat oil in a pressure cooker over medium heat. Fry onions for 5-7 minutes until lightly brown. Add garlic and ginger to the cooker and let cook for few minutes.

Step 3

Add salt, turmeric, cumin powder and let it cook for additional 2-3 stirring everything together followed by potatoes.

Step 4

Add bamboo shoots, peas, tomatoes, chilies and stir everything together for few more minutes then add 4 cups of water.

Step 5

Close the pressure cooker and let it cook for 15-20 minutes until potatoes and black eyed peas are no longer hard.

Step 6

Add water if necessary and let it simmer until it reaches the desired consistency. Adjust taste as necessary.

Step 7

Remove from heat and garnish with cilantro leaves before serving. To make it more sour, squeeze lemon juice before serving.

Step 8

Notes

Step 9

To cook in a pot and reduce the cooking time, par-boil the potatoes and boil black-eyed peas till they are almost cooked but not mushy. Follow rest of the steps as suggested above.

Step 10

If using an instant pot, start on a sautee function and one you add (I only added 3 cups of water & that was plenty). Then change the setting to high pressure for 10 minutes & allow pressure to release naturally.