Fermented bamboo shoot cooked with mustard seeds and local spices — the tangy pungent bamboo preparation of the tribal communities of Jharkhand forests.
Ingredients
200g fermented bamboo shoot (khorisa — available at Northeast Indian and tribal stores; substitute with tinned bamboo soaked in 2 tbsp vinegar overnight)
1 medium onion — finely chopped
2 tomatoes — finely chopped
3 garlic cloves — crushed
1 tsp ginger — grated
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 cup water
Salt to taste
Fresh coriander
Method
Drain and rinse fermented bamboo shoot. Slice into thin pieces.
Heat 2 tbsp oil. Add mustard seeds — pop.
Add fenugreek seeds — sizzle 10 seconds.
Add onion. Cook 7 minutes until golden. Add garlic and ginger.
Cook 2 minutes. Add tomatoes. Cook 6 minutes until soft.
Add turmeric and red chilli powder. Cook 2 minutes.
Add fermented bamboo shoot. Toss well — the sour aroma is immediate.
Add 1/2 cup water. Simmer covered on medium for 12 minutes until bamboo is tender.