素食主義:高雅的生活方式
 
尼泊爾美味的馬鈴薯竹筍與黑眼豆(尼泊爾語)      

(For all ingredients, please use organic versions if available)
Aloo Bodi Tama
1 pound potatoes
1 pound black eyed peas
100 grams bamboo shoots
½ teaspoon red chili powder
1½ teaspoons salt
½ teaspoon turmeric powder
1 teaspoon coriander and cumin powder
½ teaspoon garlic paste
½ teaspoon ginger paste
50 grams oil
1 onion
5 grams cilantro

Soy Choyela
200 grams soy protein chunks
1½ teaspoons salt
50 grams oil
1 teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon red chili powder



Aloo Bodi Tama
  1. Boil the potatoes and then peel the skin.
  2. Heat some oil in a frying pan.
  3. Meanwhile, chop the onions and then fry them until they are red.
  4. Add in the bamboo shoots.
  5. Add in the turmeric.
  6. Put on the cover for a while, and then add in the beans.
  7. Let them cook for a while before adding the garlic paste.
  8. Add in the chili powder. Add in the salt.
  9. Add in the boiled potatoes. Let them fry for some time.
  10. Stir once a while and cover it for a while.
  11. Add in the cilantro leaves. Mix.
  12. Cover it again for a while.
  13. Add in a little amount of water, and let it boil.
  14. The dish is ready.

Soy Choyela
  1. Boil some water, and then add in the soy protein for a while.
  2. Stir it to let all the soy soak in water.
  3. Remove the hot water, and then pour cold water to let the soy protein cool.
  4. Squeeze it until no water is left.
  5. Add some salt and ginger to it according to taste.
  6. Add also some garlic paste according to taste.
  7. Add coriander, cumin, coriander powder according to taste too.
  8. Add chili powder as per taste.
  9. Add a bit of raw oil.
  10. Knead it so that all the spices saturate into it from all sides.
  11. Heat the oil for a while.
  12. Fry the soy protein and keep mixing so it won’t get burnt.
  13. It should be fried until it does not become red.
  14. When it is ready, add in some coriander leaves to it. Mix.
  15. The Choyela is ready.
Serve the Aloo Bodi Tama and the Soy Choyela with steamed rice.

File NO: 1833
 
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