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

Serves: 4-6


  • 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


  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

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