Tripura Muya Bamboo Shoot Potato Light Mustard Curry

Ingredients

• 200g fresh bamboo shoots (muya) — outer layers removed, inner tender core thinly sliced, double-boiled (see instructions)
• OR 300g tinned bamboo shoots — drained, rinsed and sliced
• 3 medium potatoes — peeled and cubed 2 cm
• 1 tsp mustard seeds — coarsely ground with 2 tbsp water to a paste
• 2 green chillies — slit
• 1 tsp ginger — grated
• 1 tbsp mustard oil
• 1/2 tsp turmeric
• 2 cups water
• Salt to taste

Method

1. If using fresh bamboo shoots: peel off all outer tough layers until you reach the pale tender inner core.
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. Heat 1 tbsp mustard oil in a pan. Add the coarsely ground mustard paste.
4. Fry on medium heat for 2 minutes, stirring, until the raw mustard smell transforms to a pungent cooked aroma.
5. Add grated ginger. Stir 30 seconds. Add turmeric. Stir.
6. Add potato cubes. Toss to coat with the mustard base. Cook 3 minutes.
7. Add the prepared bamboo shoots. Toss together.
8. Add 2 cups water and slit green chillies.
9. Bring to a boil. Reduce to medium and cook 12 to 15 minutes until potatoes are completely tender and bamboo is soft.
10. Season with salt. The broth should be thin and clear — Tripuri cooking favours light, clear broths over thick gravies.