Aloo tama bodi

 Bamboo shoots, or tama, grow primarily in the southern Himalayas, and are mild and versatile, which has made them a household staple throughout Nepal. Aloo tama bodi is a Nepali curry dish known for its slightly sour taste, as the tama is often fermented in the sun with mustard seeds, turmeric, and mustard oil. Cooked with potatoes — translated as either aloo or alu — plus black-eyed peas, tomatoes (which helps give it its color), bell pepper, and chiles, the dish is frequently served with rice, naan, and salad.

Due to its pungency, cooks often open their windows and vents before making this dish, which smells as sour as it tastes. Bamboo shoots — whether fresh, canned, bottled, or packed in brine — can be found at your local Asian market, and any type can be used for this dish; as with many Nepali foods, you can find variations from household to household (sometimes buff is added, or spices). At Himalayan Yak and Mustang Thakali Kitchen, servers might warn new visitors that aloo tama bodi is an acquired taste.