Aloo Tama

Ingredients

• 5¼ ozFermented bamboo shootssliced, rinsed well or pre-boiled to mellow the sourness
• 1⅛ lbPotatoespeeled, diced
• 5¼ ozBlack-eyed peassoaked overnight; soybeans as an alternative
• 1Onionfinely chopped
• 1Tomatochopped, for the masala base
• 1 tbspginger and garlicor grated ginger plus minced garlic
• 2 tbspOilfor frying, traditionally mustard oil
• 1 tspCumin seedsfor tempering in the oil
• ½ tspFenugreek seedsfor tempering in the oil
• 1 tspTurmeric
• 1 tspChili powder
• 1 tspGround cumin
• 1 tspGround coriander
• 1Green chilieschopped; dried red chilies as an alternative
• ½ tspasafoetidafor frying the bamboo shoots separately (optional)
• ½ tspGaram masalato finish (optional)
• 2⅛ cupsWaterfor the gravy; vegetable stock as an alternative
• Saltto taste
• 1 bunchfresh corianderchopped, to garnish

Method

1. Soak the black-eyed peas overnight in plenty of water, then drain them well the next day.
2. Slice the fermented bamboo shoots and rinse them thoroughly several times, or boil them briefly and throw the cooking water away, so the sourness and salt mellow out.
3. Peel and dice the potatoes, and chop the onion, tomato, green chili and coriander leaves.
4. Heat the oil in a wide pot — traditionally mustard oil, brought up to the point where it just starts to smoke — and toast the fenugreek seeds, cumin seeds and chopped chili in it for about half a minute, until fragrant.
5. Add the onion and fry over medium heat for 6 to 8 minutes until golden brown, then stir in the ginger-garlic paste and let it cook briefly.
6. Stir in the turmeric, chili powder, cumin powder and coriander powder, add the chopped tomato and fry until the mixture thickens and the oil separates at the edges.
7. Fold in the diced potatoes, the soaked peas and the bamboo shoots, and fry them in the spice paste for a few minutes.
8. Pour in the water or vegetable stock, season with salt, cover and simmer gently for about 15 to 20 minutes, until the potatoes and peas are tender and the sauce has thickened.
9. Taste and adjust, round it off with garam masala if you like, scatter over the fresh coriander and serve hot with rice or roti.

Tips and variations

You can also fry the bamboo shoots separately in oil with a pinch of asafoetida and stir them in only at the end — it rounds out their flavour. For a milder result, boil them first and discard that first water. The potatoes can be cooked ahead, peeled, diced and added later; in a pressure cooker the whole thing cooks considerably faster. Soybeans work in place of the black-eyed peas, and you can leave the beans out altogether and cook just potatoes with bamboo shoots. The curry also works without tomato, on an onion base alone. Bring it to the table hot in deep bowls with steaming rice or fresh roti.