A tangy curry of fermented bamboo shoots, potato and black-eyed peas, one of the most distinctive sour Nepali curries, eaten with rice on cold days for its warming, sour heat.
Soak the bamboo shoots
Rinse the fermented bamboo shoots well and soak them in water to soften and mellow their sharpness.
Temper the spices
Heat the mustard oil in a pot, add the cumin and fenugreek seeds, and fry until they darken and smell toasted.
1 minFry the aromatics
Add the garlic and chopped tomatoes, and cook until the tomatoes collapse into a soft paste.
5 minAdd potato and bamboo shoots
Stir in the potato, drained bamboo shoots, turmeric and salt, coating everything in the masala.
1 minSimmer with water
Add the black-eyed peas along with enough water to just cover everything, then bring to a boil.
1 minCook until thick
Simmer uncovered, stirring occasionally, until the potato is tender and the curry has thickened.
Serve hot
Taste for salt and serve hot with plain rice.
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