Purulia Bamboo Shoot Curry Adivasi West Bengal

Method

1. 1

   Prepare fresh bamboo shoots: If using fresh bamboo shoots, peel off all the outer sheaths until the tender pale yellow core is exposed. Slice into thin rounds or julienne strips about 5 cm long. Boil in a large pot of water for 15 minutes. Drain and boil again in fresh water for 10 more minutes. This double boiling removes the bitter cyanogenic compounds and the raw bamboo smell.

2. 2

   If using canned: Drain thoroughly. Rinse under cold running water for 2 minutes. Slice into strips.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.

4. 4

   Add panch phoron: Add panch phoron — all five seeds crackle.

5. 5

   Add dried red chilli: Add dried red chilli. Let darken 15 seconds.

6. 6

   Add asafoetida: Add asafoetida. Stir 5 seconds.

7. 7

   Add ginger: Add ginger paste. Cook 1 minute.

8. 8

   Add bamboo shoots: Add the drained, pre-boiled bamboo shoots. Stir to coat with the mustard oil and spices.

9. 9

   Add turmeric, chilli powder and salt: Add turmeric, red chilli powder and salt. Add 2 tbsp water. Cook on medium heat stirring for 8 to 10 minutes until the bamboo is fully flavoured and any excess moisture evaporates.

10. 10

    Optional mustard finish: Add the coarsely ground mustard if using — stir in and cook 2 more minutes for a sharper finish. Serve with steamed rice.

11. 11

    Note: Bamboo shoots are a seasonal monsoon forest ingredient for the tribal communities of Purulia, Bankura and Jhargram districts in western Bengal — the Santhali, Munda and Ho communities have used them in cooking for generations. The western districts of Bengal share a food culture with neighbouring Jharkhand where bamboo shoot preparations are similarly central. The fresh bamboo shoot season runs through June to August when shoots emerge rapidly from the forest floor after monsoon rains.