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Bamboo Shoot Pickle – A Tangy and Spicy Khasi Condiment

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:

  1. Blanch the bamboo shoots in boiling water to remove any bitterness.

  2. Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, garlic, and ginger.

  3. Stir in the bamboo shoots, green chilies, turmeric, and chili powder. Cook until the shoots are well-coated with spices.

  4. Add vinegar and salt, allowing the pickle to cook down and absorb the flavors.

  5. 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.


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