Assamese Bamboo Shoot Pickle: A Delicious and Traditional Recipe

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                                         Assamese Bamboo Shoot Pickle

Bamboo shoots are the edible sprouts of bamboo plants. They are a popular food item in many Asian countries, including India, China, Japan, and Southeast Asia. Bamboo shoots are typically harvested in the spring, when the new shoots emerge from the ground. They have a delicate, slightly sweet flavor and a crunchy texture. They are also a good source of dietary fiber and vitamins, and are low in calories.

Bamboo shoots are often used in traditional Asian cuisines, such as soups, stir-fries, and pickles. They are also used in traditional dishes from the northeastern state of India. They are considered a delicacy in many regions where they are found. In the past, many people had the skill of finding and harvesting bamboo shoots in the wild, but now they are also widely cultivated.

 

Here's a traditional recipe for Bamboo Shoot Pickle from the northeastern state of Assam:                                                                                                            

 Ingredients:

·         1 lb fresh bamboo shoots                 

·         1/4 cup mustard oil                                                    

·         1 tsp turmeric powder            

·         1 tsp red chili powder                            

·         1 tsp salt

·         1/2 tsp sugar

·         1 tsp fenugreek seeds

·         1 tsp mustard seeds

·         2-3 dried red chilies

·         2 cloves of garlic, minced

Instructions:

Clean and chop the bamboo shoots into small pieces.

Boil the bamboo shoots in a pot of water for about 10-15 minutes, or until they are tender. Drain and set aside.

In a pan, heat the mustard oil over medium heat. Add the fenugreek seeds, mustard seeds, and dried red chilies. Cook until the seeds start to crackle.

Add the minced garlic and cook for a few seconds until fragrant.

Add the cooked bamboo shoots, turmeric powder, red chili powder, salt, and sugar. Stir well to combine.

Cook for another 2-3 minutes, or until the bamboo shoots are well coated with the spices.

Remove from heat and let the pickle cool down. Once cooled, transfer it to a clean, dry glass jar.

Allow the pickle to sit for a couple of days before serving, to allow the flavors to meld together.

 

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