If you’re a vegetarian, you may try out the Bamboo Shoot Fry dish of Mizoram. Bamboo shoots are a popular ingredient in the cuisine of Mizoram, a state in northeastern India. Mizoram's traditional recipes often include bamboo shoots, which are used in various ways, including frying. Bamboo shoots are first fried and tossed up with herbs. Some times, mushrooms and other vegetables are also added to the fry. Here's a recipe for Bamboo Shoots Fry, a delicious dish from Mizoram:
Are you fade up of eating same breakfast every day? Here is some new recipe for you:
- Bobbatlu Recipe of Andhra Pradesh
- Gujrati Methi Thepla Recipe
- Mumbai Street Style Pav Bhaji Recipe
- Gobi Paratha Recipe
- Punjabi Aloo Ka Paratha Recipe
Ingredients of Bamboo Shoot Fry Recipe:
- 1 cup fresh bamboo shoots, peeled and sliced
- 2-3 tablespoons mustard oil (you can use any cooking oil if you prefer)
- 1 onion, finely chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (you may use more or less as per to your spice preference)
- Salt to taste
- A handful of fresh chopped coriander leaves (for garnishing)
Instructions of Making Bamboo Shoots Fry:
Prepare the bamboo shoots:
Fresh bamboo shoots can be quite bitter and have a slightly bitter taste. So first boil the sliced bamboo shoots in water for about 15-20 minutes to remove the bitterness. Change the water a few times during this process. Once the bamboo shoots have softened and the bitterness has reduced, drain and rinse them thoroughly. This step is crucial to make them edible.
Cooking Procedure of Bamboo Shoots Fry:
1. Take oil in a pan and heat over medium heat. Mustard oil is commonly used in northeastern cuisine for its distinct flavor, but you can use any cooking oil of your choice.
2. Add chopped onions and green chilies to the hot oil. Sauté until the onions become translucent.
3. Add ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
4. Add the boiled bamboo shoots to the pan and stir well to combine them with the onion and spice mixture.
5. Season with turmeric powder, red chili powder, and salt. Stir to coat the bamboo shoots evenly with the spices. Adjust the chili powder as per your desired level of spiciness.
6. Continue to cook the bamboo shoots, stirring occasionally, for about 10-15 minutes or until they are tender and cooked through. If needed, you can add a little water to prevent them from sticking to the pan.
7. Once the bamboo shoots are cooked, remove the pan from heat.
Serving of Bamboo Shoots Fry:
Garnish with freshly chopped coriander leaves.
Serve your Bamboo Shoots Fry as a side dish with steamed rice or as a part of a larger Mizoram-style meal.
Keep in mind that the preparation of bamboo shoots may vary slightly depending on their freshness and variety. It's essential to remove the bitterness by boiling and rinsing them thoroughly before cooking. This dish should have a delightful combination of spicy, tangy, and earthy flavors. Enjoy your Bamboo Shoots Fry, a traditional Mizoram delicacy!
0 Comments