Chhwô Pāŭ Kwā:


Chhwon Paun Kwa:

Chhwô Pāŭ Kwā: (Nepali: आलु-तामा; आलु डम [/tʃwɒ́ŋ pαυŋ kwα:/]; Nepal Bhasa: छ्वोँ पाउँ क्वा:) is a delicious soup made of beans, potatoes and other veggies served as one of the entrées in Newāh meals. It takes a lot of work to make this soup just right- a little bit tarty, spicy and thick. Making of this Kwa: has been modified over times. At present, it is widely known as Ālu-Tāmā or  Ālu-Dum among Nepalese people of all background and served everyday in local inns and pubs.

Nevertheless,  Ālu-Tāmā or  Ālu-Dumis coined words from people of Nepali language speaking background which basically means “potatoes-bamboo shoot”. I think this term does not grasp the core meaning of Chhwô Pāŭ Kwā: as its meaning has something other than simply potato and bamboo shoot. Chhwô Pāŭ Kwā: is a bamboo shoot-sour dish designated as a relish.

Chhwô Pāŭ Kwā: has still preserved its original taste in Newāh festivities. As mentioned earlier, in order to get the right consistency, one has to be very patient and observant. The quirky part of this dish is that a soup-bone is the heart of this soup. What makes it even more strange and distinctive in taste is that when other dishes are gone,they are gently rinsed with this soup and poured back into this soup vessel making it a concoction of all the other spices and leftovers also.

Serving Size: 6 Preparation Time: 45 – 60 minutes
Ingredients:
250 gm. Black-eyed peas 4-5 red potatoes (size of an egg)
100 gm. Bamboo shoot 1 medium onion
1 teaspoon cumin powder ½ teaspoon turmeric powder
1 tablespoon ginger paste 1 tablespoon garlic paste
2 tomatoes medium size 4 dried chilies and 1 teaspoon of chili powder
1 tablespoon cooking oil 1 can (14.5 oz.) beef broth
1 bunch of cilantro Salt according to your taste

Directions:

  1. Soak black-eyed peas overnight. Boil black-eyed peas and potatoes in separate vessels. Cut bamboo shoots in slices or any shape you would want.
  2. After beans and potatoes are boiled, drain water and let it sit for cooling. Once potatoes cool down, smash them either with hands or spatula. Then, put it aside.
  3. Heat oil in a large pot. Fry chopped up onion. When it turns yellowish brown, add dried chili and fry until it turns dark brown.
  4. Add ginger and garlic paste and fry them till they also turn brown.
  5. Now add mashed potato, bamboo shoot along with turmeric powder and cumin powder. Fry tomatoes with them and stir it well so that they will not stick to the pot.
  6. Add a can of broth and stir it well. If you want it  hotter, you may add chili powder. Bring all the ingredients to boil.
  7. Add black-eyed peas and then fry around 5 minutes. Lower heat now and simmer it for another 10 minutes.
  8. Garnish it with cilantro.
  9. Now “easy to make” spicy hot Chhwô Pāŭ Kwā: is ready to serve.

 

 

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