Aalu and Tama can be cooked in various ways; this is one of the methods I am writing.

Ingredients:

3 Medium sized Potatoes, skinned and sliced round
100 gm Tama ( fresh or fermented Bamboo shoots)
50 gm Mustard seeds, blended to a paste
½ Tsp Cumin seeds
2 Dried red Chillies broken into half
½ Tsp Turmeric powder
½ Tsp red Chilli powder
Salt to taste
6 Tbsp Refined oil
1 Small Onion minced
1 Small Tomato minced
1½ cups water

Aloo ra Tama (Bamboo Shoots)

Method:

1) Heat the wok, add half of the oil, add Tama and fry for 5 minutes and keep a side.
2 )Add remaining oil, add cumin seeds and red chillies, and let it crackle for ½ a minute.
3) Add minced onions fry for about 3-to 5 minutes.
4) Add blended Mustard fry for 7 minutes.
5) Add Potatoes; salt, turmeric powder, and red chilli powder, fry for 3 minutes.
6) Add Tama and tomatoes, fry for about 2 minutes.
7) Add water, close the lid and let it cook till the potatoes are tender and the gravy turns slightly thicker.
8) Serve hot with Rice or Chiura (beaten rice).

Ingredients:

1 cup Rahar Dal (Red Gram/ Pigeon Pea) Soaked in water for 15 minutes
½ Tsp Turmeric powder
Salt to Taste
2 ½ cups Water
3 cloves Garlic minced
2 Green Chillies slit and cut in to half
½ Tsp Cumin seeds
3 Tbsp Ghee or Refined oil
½ Tsp Jimbu (Allium Wallichii)
1 Tsp Green coriander leaves

Pahelo Rahar Dal(Split Red Gram/ Pigeon pea Lentil)

Method:

1) In a pressure cooker add soaked Dal (Lentil) ,water, salt and turmeric powder.
2) Close the lid and Pressure cook in medium heat, give 2 whistles, Let it cool down on its own.
3) Heat the pan add oil or ghee.
4) Add cumin seeds, jimbu, green chillies and Garlic.
5) Fry for about 1 minute and pour the mixer in to the lentil.
6) Garnish with green coriander leaves.
7) Serve hot.

Ingredients:

1 Kg meat from the thigh of the goat or lamb cut in to 1 ½” pieces,

3-6 Pieces green cardamoms

4-6 Pieces cloves

1 Small stick cinnamon

1 Big  pinch of asafoetida

¼ Cup yoghurt

1 Tsp turmeric powder

2 Onions thinly sliced

2 Tsp dried ginger scraped

1 Cup mustard oil or refined oil

½ Cup clarified butter (ghee)

½ Cup green garlic with stems chopped,

Garam masala powder

Powder together: (2tsp coriander seeds, 2tsp cumin seeds,2 pieces red Chillies, 1tsp fenugreek seeds).

Salt to taste

Method:

1)Wash the meat and drain well.

2) Mix together the whole spices, yoghurt, turmeric powder, salt, half the onions, ginger,mustard oil and little water.

3)After mixing cook the meat in a heavy bottomed pan till it is almost done,dry any remaining liquid, remove from the flame and put aside.

4)In a flat pan heat the clarified butter (Gheeu),add asafoetida and the  remaining onions and fry till golden brown, drain the excess oil and keep aside.

5)In the same pan add the semi cooked meat and fry ,stirring occasionally  cook till well done and turns dark brown in color.

6)Add the green garlic and  fry until it becomes soft and changes color .

7)Add the powdered masala and garam masala ,fry for 5 more minutes.

8)serve hot with rice, pulao or roti.