Assamese Bamboo Shoot Curry

1. 1
   prep

   Prepare the bamboo shoots.

   If using fresh bamboo shoots, peel the tough outer layers and boil in water for 10-15 minutes until tender. Drain, cool, and slice thinly. If using fermented bamboo shoots, simply rinse and slice.

   TIPFresh bamboo shoots must be boiled to remove any bitterness and make them tender.
2. 2
   temper · ~2 min

   Temper the panch phoron.

   1.Heat mustard oil in a pan or kadhai over medium heat until it reaches its smoking point.

   2.Reduce heat to low and add panch phoron.

   3.Let the spices crackle and become fragrant, about 30 seconds.

   TIPHeating mustard oil to its smoking point removes its raw pungency and makes it nutty and sweet.
3. 3
   saute · ~7 min

   Sauté the aromatics.

   1.Add the chopped onion to the pan and sauté for 3-4 minutes until translucent and soft.

   2.Add the chopped garlic and slit green chilies, and sauté for another 2 minutes until the raw smell of garlic disappears.

   3.Sprinkle in the turmeric powder and stir for 30 seconds.
4. 4
   simmer · ~10 min

   Cook the bamboo shoots.

   1.Add the sliced boiled bamboo shoots to the pan and mix well to coat with the spices.

   2.Add salt and half of the water. Stir to combine.

   3.Reduce heat to low, cover the pan, and let it simmer for 10 minutes, stirring occasionally. Add more water if it starts to stick.

   TIPThis slow simmer allows the bamboo shoots to absorb the flavors from the tempering.
5. 5
   mix · ~1 min

   Finish with lemon juice.

   1.Remove the lid and check the consistency; most of the water should be absorbed, leaving a semi-dry dish.

   2.Turn off the heat and stir in the lemon juice.

   TIPAlways add lemon juice after turning off the heat to preserve its fresh, zesty flavor.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl and garnish generously with chopped coriander. Serve hot as a side dish with steamed rice and dal.

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