Aloo Bodi Tama (Black Eyed Peas, Potatoes, and Fermented Bamboo)

Serves: 4-6

Ingredients

• 1 cup black eyed peas (soaked overnight)
• 1 tablespoon canola oil
• 1 medium onion, sliced
• 1 garlic clove, mined
• 1 tablespoon minced ginger
• 8 oz canned sliced fermented bamboo shoots (mang chua)
  • available on line or in Asian groceries.
  • substituting regular bamboo shoots would radically alter the flavour of this dish.
• 2-3 medium potatoes, peeled and cubed
• 2 medium tomato, chopped
• 1-2 green chillies, finely chopped, optional
• 2 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1-2 teaspoon red chili powder, optional
• salt to taste
• 4-6 cups water, add more or less per your liking
• cilantro leaves, chopped (for garnish)
• lemon juice, optional

Instructions

1. Heat oil in a stock pot. Fry onions for 5-7 minutes until lightly brown. Add garlic and ginger and cook for few additional minutes.
2. Add salt, turmeric, cumin powder and cook for 2-3 minutes stirring spices into the onion mixture.
3. Add bamboo shoots, black-eyed peas, tomatoes, chilies. Toss vegetables together with the spiced onions, then add 4 cups of water.
4. Bring to a boil, then simmer at medium for 10 minutes.
5. Add potatoes and simmer at medium until potatoes and black-eyed peas are no longer firm, checking water and adding if necessary.
6. Adjust salt to taste.
7. Remove from heat and garnish with cilantro leaves and a squeeze of lemon just before serving.

Adapted from https://www.foodpleasureandhealth.com/blog/2015/10/aloo-bodi-tama.html