Bamboo Shoots Curry Recipe of Arunachal Pradesh

Arunachal Pradesh  offer a lot of lip-smacking delicacies. And Bamboo Shoots Curry is one of them. The bamboo shoot has its own  delicate flavor and tribes of Arunachal Pradesh use it  as a spice in many dishes  like in boiled vegetables, pickles, chutneys, fish, meat, etc. Besides its use as a spice, tribal people also make  Bamboo Shoots Curry which is  loved by all in Arunachal Pradesh. Here is a recipe of Traditional Bamboo Shoots Curry of Arunachal Pradesh.

If you like food of North-Eastern India, here is more recipes for you:

  1. Traditional Smoked Meat of Arunachal Pradesh
  2. Chamthong or Kangshoi Recipe of Manipur

Bamboo Shoots Curry  of Arunachal Pradesh - Recipica

Ingredients of Bamboo Shoots Curry:

  • 1 cup fresh bamboo shoots, peeled, cleaned, and sliced
  • 1 onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, slit
  • 1 tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your spice preference)
  • Salt to taste
  • 2 tablespoons mustard oil (you may use any cooking oil of your choice)
  • Water

Instructions of making Bamboo Shoots Curry:

1. Prepare the Bamboo Shoots: Fresh bamboo shoots can be bitter and slightly toxic if not prepared correctly. To prepare them, follow these steps:

  • Peel off the tough outer layers and discard them.
  • Cut the bamboo shoots into thin slices.
  • Boil the slices in water with a pinch of baking soda for about 15-20 minutes to remove bitterness and toxins. Drain and rinse them thoroughly.

2. Cooking :

  • Heat the mustard oil in a pan. Mustard oil is commonly used in northeastern cuisine for its unique flavor.
  • Add the minced garlic and ginger, and sauté for a minute until fragrant.

3. Add Onions and Tomatoes:

  • Add the chopped onions when raw smell goes from garlic and ginger and cook onions until they turn translucent.
  • Now add the chopped tomatoes and cook until tomatoes become soft.

4. Add Spices:

  • Add the turmeric powder and red chili powder. You can adjust the amount of chili powder to your spice preference.
  • Stir well and cook for a couple of minutes until the oil starts to separate from the spices.

5. Add Bamboo Shoots:

  • Add the boiled bamboo shoots to the pan and stir to coat them with the spices.
  • Cook for about 5 minutes, stirring occasionally.

6. Add Water and Simmer:

  • Now add enough water and cover the bamboo shoots.
  • Season with salt to taste.
  • Cover the pan and simmer on low heat for about 20-25 minutes or until the bamboo shoots are tender.

7. Finishing of the Curry:

  • Once the bamboo shoots are tender and the curry has thickened, check for seasoning and adjust salt and spice levels if needed.
  • Garnish with slit green chilies and fresh coriander leaves if desired.

Serve Bamboo Shoots Curry: Serve this delicious Arunachali Bamboo Shoot Curry with steamed rice, which is a staple accompaniment in the region.

Please note that Arunachali cuisine can vary from tribe to tribe, so there may be different variations of bamboo shoot curry recipes in the region.

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