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.
Jump to RecipeBamboo shoots have a unique texture that is crisp and crunchy, adding a delightful contrast to the tender chunks of meat or vegetables that are often included in this dish. The shoots also add a fresh, earthy taste to the curry that complements the spices and herbs perfectly.
Table of contents
What are Bamboo Shoots?
Bamboo shoots are a well-known ingredient in a variety of Asian dishes, prized for their crispy texture and subtle earthy flavour. These edible shoots are obtained from bamboo plants and are a staple in many Asian cuisines.
Before consumption, the shoots are usually peeled to remove the woody and tough outer layer. With each serving of bamboo shoots, you'll get a nutritious boost of fibre, copper, and vitamins B6 and E. Notably, bamboo shoots are an excellent source of copper, a mineral crucial for skin health and brain function.
How do Nepali people eat Bamboo Shoot Curry?
This dish is often served with rice and a side of chutney for an authentic Nepalese dining experience. The rice just soaks up the flavour and balances the pungent flavour of the bamboo shoot.
Tips and Pearls
- It's worth noting that bamboo shoots contain natural toxins that are harmful to humans, so it's essential to ensure they are thoroughly cooked before consumption. It is therefore worth buying pre-cooked bamboo rather than cooking it fresh. Unless of course you know how to prepare them properly.
- Sour Bamboo is often used in Nepal for this curry. If you can't find sour bamboo you can always add lemon juice instead at the end to give the curry an extra zesty kick!
- It is important to fry the black mustard seeds in oil otherwise they are very bitter and pungent. Frying changes the flavour profile and makes them sweet and nutty.
Suggested Alterations
- Add Potatoes for a delicious variation of this bamboo shoot curry that is also much loved by Nepalis.
Bamboo Shoot Curry (Tama Ko Tarkari) तामाको तरकारी
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.
Century Foods says
Thank you, I like this recipe & look forward to using it!