Bamboo groves that are organically growing are a gem in Northeast India. The species thrives in the area’s temperate climate and undeveloped steep terrain. The edible bamboo sprouts are naturally an essential component of regional cuisines and preparation methods. It’s a distinctive flavor that unites the several indigenous populations in the northeastern states, and the fragrance of it alone can make one homesick. If you follow this bamboo shoot pickle recipe, it will suddenly perk up your boring meals.
Northeastern India, especially the states of Assam, Nagaland, Manipur, and Mizoram, is known for its bamboo shoot pickle. The pickle’s notably sour, acidic, and somewhat bitter flavor goes well with a range of foods. It is created by mixing tender bamboo shoots with a mixture of spices and oil.
Despite being popular in these specific states, bamboo shoot pickle is widely enjoyed throughout Asia and beyond, with regional variations in the recipes and methods of preparation.
Bamboo Shoot Pickle Recipe:
- 2 cups bamboo shoots (sliced)
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1 tablespoon mustard seeds
- 2 tablespoons oil
- 2 tablespoons vinegar
- 1 tablespoon red chili powder
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon ginger (finely chopped)
- 4-5 cloves garlic (finely chopped)
- Salt to taste
- Prepare the bamboo shoots by slicing them into thin pieces. If you’re using fresh bamboo shoots, make sure to boil them in water with salt and turmeric powder for about 10 minutes to remove any bitterness. Drain and set aside.
- In a pan, heat oil and add mustard seeds. Allow them to splutter.
- Add fenugreek seeds, fennel seeds, and cumin seeds to the pan. Sauté for a minute until they release their aroma.
- Add chopped ginger and garlic to the pan and sauté for another minute.
- Add the sliced bamboo shoots to the pan and mix well.
- Sprinkle red chili powder, turmeric powder, and salt over the bamboo shoots. Mix thoroughly to coat the shoots evenly with the spices.
- Cook the bamboo shoots on medium heat for about 5-7 minutes until they become tender.
- Remove the pan from the heat and let it cool down.
- Once the mixture has cooled, add vinegar to it. Mix well.
- Transfer the pickle to a clean and dry glass jar. Make sure the pickle is fully submerged in the liquid.
- Close the jar tightly and let it sit at room temperature for a day.
- After a day, refrigerate the pickle. It will be ready to consume after 2-3 days, but the flavors will develop further if you let it sit for a week or two.
Your homemade bamboo shoot pickle is now ready to serve! It can be enjoyed as a condiment with rice, roti, or any Indian meal. Remember to store it in the refrigerator and consume it within a month.
Pickled bamboo shoots are consumed practically all year round as a side dish or a condiment and are said to help increase appetite. Many claim that adding bamboo shoot pickles to typical dishes would instantly transform their flavor and scent. In contrast to other regions of India, the traditional and native foods of Northeast India are frequently served without a significant amount of spices or oil. As a result, bamboo shoots are employed to naturally improve flavor.
Frequently Asked Questions (FAQs)
When stored properly in the refrigerator, bamboo shoot pickles can stay fresh for about 2 to 3 months.
For pickling and fermenting, glass jars are frequently advised because they don’t contain any chemicals that can wind up in the food.