Tama ko Tarkari, also known as Bamboo Shoot Curry, is a unique and hearty dish that boasts an array of flavours and textures. It is a Nepalese recipe that has been passed down from generation to generation and is commonly prepared during the monsoon season when fresh bamboo shoots are abundant. The result is a rich and savoury curry that is full of bold and complex flavours. Overall, Tama ko Tarkari is a delicious and satisfying dish that is not only flavourful but also rich in nutrients. The bamboo shoots are packed with fibre, vitamins, and minerals, making this curry a healthy and wholesome meal. Try this Nepalese delicacy today and savour the unique and hearty flavours of this delightful dish.
Prep Time:20minutes mins
Cook Time;30minutes mins
Course;dinner, lunch
Cuisine:nepal
Servings;4
Calories;63 kcal
Ingredients:
500 gram Bamboo shoot Pre-cooked or fresh
1 Red Onion finely sliced
1 tablespoon Garlic paste
1 teaspoon Ginger paste
2 Tomato roughly chopped
3 Chilly Ideally fresh green chilly but you can also use red
1 teaspoon Fenugreek seeds
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Turmeric powder
1 teaspoon Salt
½ teaspoon Pepper
4 sprigs Coriander Leaves Finely chopped
2 tablespoon Lemon Juice
Instructions:
If you have pre-cooked bamboo shoots then put them in a bowl and set aside. Skip the next instructions and go straight to Prepare the spice paste.
Prepare the Bamboo Shoots
To prepare the bamboo shoots, first, remove the outer layers until the soft compact white flesh appears. Cut them into half or quarters if they have large girths, and then cut them into thin slices. Wash the bamboo slices and boil them in water in a pot for about 20 minutes. This will make the shoots tender and reduce their bitterness. Drain the water and immerse the shoots in cold water.
Prepare Spice paste
Heat 2-3 tablespoons of vegetable oil in a pan, and fry the fenugreek seeds until lightly brown and fragrant.
Add the finely sliced onion, minced ginger and garlic, and green chillies. Fry them for about a minute or until they become soft, aromatic, and light brown.
Add the cumin, coriander, turmeric and red chilli powder, and the tomatoes. Stir and cook for 3-4 minutes with the lid on or until the tomatoes melt.
Bamboo Shoots
Add the boiled bamboo shoot slices and stir-fry them for about 4-5 minutes. Sprinkle the salt and pepper.
Squeeze the lemon juice and 1 cup of water and cook for another 3-4 minutes with the lid on.
Finish by sprinkling the finely chopped coriander leaves and serve.
