Kodo Ko Tama Tarkari (sikkimese Style Stir-fried Bamboo Shoots)
Kodo Ko Tama Tarkari is a popular dish from Sikkimese cuisine that features stir-fried bamboo shoots and black-eyed peas in a flavorful and aromatic gravy. This dish is a staple in Sikkimese households and is often enjoyed with steamed rice.
Ingredients
- 1 cup sliced bamboo shoots
- 1/2 cup black-eyed peas
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 green chili, sliced
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 2 tablespoons mustard oil
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Soak the black-eyed peas in water for 4-5 hours or overnight. Drain and set aside.
- Heat mustard oil in a pan and add the chopped onion. Sauté until golden brown.
- Add the ginger-garlic paste and green chili. Sauté for a minute.
- Add the diced tomatoes and cook until they turn soft and mushy.
- Stir in the turmeric, cumin, coriander, and red chili powders. Cook for 2-3 minutes.
- Add the sliced bamboo shoots and soaked black-eyed peas. Mix well.
- Pour in 2 cups of water and season with salt. Cover and cook for 20-25 minutes until the peas are tender.
- Garnish with chopped cilantro and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 8g
- Fat
- 3g
Supplies
Large pan Spatula Cutting board Knife
Tools
Pot for soaking black-eyed peas
Serving suggestions
Serving suggestions: Enjoy Kodo Ko Tama Tarkari with steamed rice and a side of fresh salad.
Tips & tricks
Tip: Adjust the spiciness according to your preference by adding more or less red chili powder.
Cost
$10