Alu Tama is quite popular dish in the himalayan region of the country.

Ingredients:

• 2 medium-sized potatoes, peeled and diced
• 1 cup bamboo shoots (tama), sliced
• 2 tablespoons mustard oil or any cooking oil
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Heat mustard oil or cooking oil in a pan over medium heat.
• Add fenugreek seeds, cumin seeds, and dried red chilies. Sauté until the seeds splutter and turn aromatic.
• Add minced garlic and grated ginger. Sauté for a minute until fragrant.
• Add chopped onions and sauté until they turn translucent and golden brown.
• Stir in chopped tomatoes and cook until they become soft and mushy.
• Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined.
• Add diced potatoes and sliced bamboo shoots (tama) to the pan. Stir to coat them with the spice mixture.
• Pour in enough water to cover the potatoes and bamboo shoots. Cover the pan and let it simmer over low heat until the potatoes are cooked and tender (about 15-20 minutes), stirring occasionally.
• Once the potatoes are cooked, remove the lid and cook for another 5-7 minutes to thicken the gravy.
• Garnish with fresh coriander leaves.
• Serve hot with rice or roti.