Aloo Tama Bodi
Introduce
Aloo tama bodi is a potato soup that is often served with newari baji or rice. It is spice and delicious food. It is especially famous Newari community including everywhere in Nepal. It is made by cutting aloo into bamboo slice and adding other ingredients.
Aloo tama is eaten in Nepal in winter seasons and it is also suitable in winter because It provides warmth to the body. It is made from potato so it has more carbohydrate content.
It is eaten in Nepal from east to west. It is also eaten with Nepali food. As potato is widely grown in the Himalayan region of Nepal, so aloo tama is widely eaten in the Himalayan region. It is made in sauce pan or kadhae (nepali kitchen equipment or dishes). aloo tama is tastes very good.
If you eat aloo tama once, you will want to eat it again and again. Because it is very tasty and yummy. It can be easily found in hotels, restaurants and other places in Nepal. Some people also call it nepali curry, tama curry, aloo tarkari.Aloo tama is a popular soup or curry in nepal. It is made from bamboo shoots, boiled potatoes and boiled eye beans. It tastes better than it looks.
Many ingredients are used in making aloo tama. You can make easily aloo tama by following what and how many quantity of ingredients are used in makicookingway
(Fermented bamboo shoot, eye bean seed and potato curry)
Read : Yellow laphing recipe
S. N. Ingredients/Quantity
1. Slice cut bamboo shoots(50gm)
2. Dice boiled potato(100gm)
3. Boiled eye beans(50gm)
4. Onions, chopped(20gm)
5. Cumin powder(5gm)
6. Coriander powder(5gm)
7. Curry powder(5gm)
8. Chili powder(5gm)
9. Turmeric powder(15gm)
10. Lemon juice (10ml) or
Tomatoes(30gm)
11. Oil(40ml)
13. Salt(to taste)
14. Dry red chilies(1)
Cooking method of aloo tama bodi
1) Heat oil in a sauce pan, fry red chili chopped onion until dark brown & add GG pate.
2) Add seasonings like turmeric, curry, chilli, coriander powder then bamboo shoot cook for at least 2 minutes in medium heat and add dice cut boiled potatoes, boiled eye beans.
3) Add stock or water, salt, tomato mix in properly stir, bring to boil simmer for 15 minutes unitl potatoes beans, bamboo shoots are tender and the gravy attain it's consistency.
4) Add lemon juice, chopped coriander leaf serve with rice or beaten rice.
Second Way
Nepali style/method of cooking aloo tama bodi.
Heat oil (40ml) to pan or kadhae (nepali dishes). After heating oil, add cumin powder (5gm) and fry it till it turns slightly red in color. Now you add chopped onion (20gm), tomatoes (30gm). And fry it for a while. If you like green chillies, you can add chili powder (5gm) and fry it a little. Then add diced boiled potato (100gm) and also boiled eye beans and fry it a little.
After frying, add salt, turmeric powder (15gm) according to your taste and fry it in a small fire. Then add ginger, garlic paste, coriander powder (5gm), curry powder (5gm) and stir it for a while.after You add water (300ml). Now cook it well for a while and after cooking, turn off the gas.
Now take a separate pan and add oil (40ml), asafoetida [hing] (pinch). Heat the oil well and add slice cut bamboo shoots (50gm). Now fry it well. After roasting the bamboo shoots, add it to the previous sauce pan (potato, eye beans).Again, cook it well on gas for a while. After cooking well, turn off the gas. Now your aloo tama bodi is ready to eat.
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