Aloo tama (potato and bamboo salad)
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250 g bamboo shoots
500 g potatoes washed, peeled and cut into cubes
250 g of beans "black eye"
250 g chopped onions
250 g tomatoes cut into chunks
1 teaspoon cumin
1 teaspoon coriander
2 cloves of garlic
1 teaspoon ginger
1/2 teaspoon pepper
250 ml water
250 g soy yogurt
Heat oil in a pan and saute the peppers.
Add the onions and fry until golden.
Add the spices and the salt.
Now pour the chunks of potato and fry for a few minutes over medium heat (joined a few tablespoons of water if you notice that the potatoes are like at the bottom of the pan).
Add the beans, bamboo, tomatoes, yoghurt and water.
Stir well and bring to a boil.
Cook for about 20 minutes (until the potatoes are soft and the sauce He hired a good consistency).
Serve hot with boiled rice.