Bamboo shoots are a popular ingredient in Meghalaya, used in both savory dishes and as a base for pickles. Bamboo shoot pickle is a tangy, spicy accompaniment that elevates meals with its vibrant flavor. Whether eaten with rice or served alongside grilled meats, this pickle brings a burst of flavor to any table.
Ingredients:
Fresh or fermented bamboo shoots
Mustard oil
Mustard seeds and fenugreek seeds
Garlic, ginger, and green chilies
Vinegar and salt
Turmeric and chili powder
Recipe:
Blanch the bamboo shoots in boiling water to remove any bitterness.
Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, garlic, and ginger.
Stir in the bamboo shoots, green chilies, turmeric, and chili powder. Cook until the shoots are well-coated with spices.
Add vinegar and salt, allowing the pickle to cook down and absorb the flavors.
Cool the pickle before storing it in a jar. Let it sit for a few days before serving to enhance the flavor.
Cultural Insight:Bamboo shoots are commonly used in Khasi and Garo cooking, either fresh or fermented. Bamboo shoot pickle is a versatile condiment in Meghalayan cuisine, often made in large batches and preserved for months to enjoy with various dishes.
Comments