Tripura Muya Bamboo Shoot Potato Light Mustard Curry

Method

1. 1

   If using fresh bamboo shoots: peel off all outer tough layers until you reach the pale tender inner core.

2. 2

   Slice this core thinly. Boil in 4 cups water for 20 minutes, drain. Boil again in fresh water for 10 more minutes, drain and cool. This double-boiling removes bitterness and irritating compounds. Tinned bamboo shoots need only draining and rinsing.

3. 3

   Heat 1 tbsp mustard oil in a pan. Add the coarsely ground mustard paste.

4. 4

   Fry on medium heat for 2 minutes, stirring, until the raw mustard smell transforms to a pungent cooked aroma.

5. 5

   Add grated ginger. Stir 30 seconds. Add turmeric. Stir.

6. 6

   Add potato cubes. Toss to coat with the mustard base. Cook 3 minutes.

7. 7

   Add the prepared bamboo shoots. Toss together.

8. 8

   Add 2 cups water and slit green chillies.

9. 9

   Bring to a boil. Reduce to medium and cook 12 to 15 minutes until potatoes are completely tender and bamboo is soft.

10. 10

    Season with salt. The broth should be thin and clear — Tripuri cooking favours light, clear broths over thick gravies.