Bamboo shoot curry
Tama Aloo is a beloved Nepali curry that masterfully combines tender bamboo shoots (tama) with potatoes (aloo) and black-eyed peas (bodi) in a tangy, savory broth. Its signature sourness comes from the naturally fermented bamboo shoots, which are balanced with warm spices like turmeric, cumin, and fenugreek seeds. This humble, rustic dish is a staple in Nepali households, especially during the cooler months.
🍳 View the full Bamboo shoot curry recipe →
🍽️ Nutrition at a glance
This dish is a balanced, moderate-calorie meal, typically around 250-350 calories per serving, offering a good mix of complex carbohydrates from the potatoes and bamboo shoots, plant-based protein from the black-eyed peas, and dietary fiber. It is relatively low in fat and provides essential nutrients like potassium, iron, and B vitamins.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4.5 g |
| Carbs | 28 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Vitamin C | 18 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 55 mcg |
| Manganese | 0.9 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 95 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of fermented bamboo shoots is a unique culinary tradition in the Himalayan region, acting as a natural probiotic and flavor enhancer that gives the dish its distinctive, complex sourness without any added vinegar or citrus. Nutritionally, this fermentation process can increase the bioavailability of certain nutrients and support gut health.
