Make the spiciest dish with Bamboo Shoot and Bhoot Jholokia
In the mood for some spicy food, why settle for less, try this ultimate spicy dish of a spicy pork curry made with bamboo shoot and Bhoot Jholokia (ghost peppers), which are one of the hottest peppers in the world. This dish is a popular delicacy in Assamese cuisine and is usually served with steamed rice.
Bhoot Jolokia, also known as ghost pepper, used in this dish is a type of chili pepper that is native to Northeast India (mostly Assam). It is one of the hottest peppers in the world, with a Scoville rating of over one million units, making it many times hotter than a jalapeño pepper. The pepper is named “Bhoot Jolokia” due to its fiery and ghost-like heat.
Bhoot Jolokia has a unique flavor profile, with fruity and smoky notes. It is commonly used in traditional Assamese cuisine to add heat and flavor to various dishes, such as curries and pickles. Bhoot Jolokia is also used in the production of hot sauces and spice blends.
While Bhoot Jolokia is known for its intense heat, it also has some potential health benefits. Capsaicin, the active compound in chili peppers, has been shown to have anti-inflammatory and pain-relieving properties. Additionally, consuming spicy foods like Bhoot Jolokia may help boost metabolism and aid in weight loss.
Here is the detailed recipe of Khorikat Diya Bhut Jolokia (Bamboo Shoot and Pork Curry with Bhoot Jholokia):
Khorikat Diya Bhut Jolokia (Bamboo Shoot and Ghost Pepper)
Equipment
- 1 Pan
Ingredients
- 500 g pork cut into small pieces
- 1 onion finely chopped
- 2-3 garlic cloves chopped
- 1- inch piece of ginger grated
- 2-3 green chilies chopped
- 1-2 Bhut Jolokia ghost pepper, chopped
- 1 cup bamboo shoots sliced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
- 2 tbsp mustard oil
- Water as required
Instructions
- Heat the mustard oil in a pan over medium heat.
- Add the chopped onion, garlic, and ginger to the pan and sauté until the onions become translucent.
- Add the pork pieces to the pan and fry until they are browned on all sides.
- Add the turmeric powder, cumin powder, and salt to the pan and mix well.
- Add enough water to cover the pork pieces and bring the mixture to a boil.
- Reduce the heat to low, cover the pan with a lid, and let the pork cook for 15-20 minutes or until it is tender.
- Add the sliced bamboo shoots, green chilies, and chopped Bhut Jolokia to the pan and mix well.
- Cook for another 5-10 minutes or until the bamboo shoots are cooked.
- Remove from heat and serve hot with steamed rice.
Notes
The exact nutritional information for Khorikat Diya Bhut Jolokia can vary based on the specific recipe and serving size, but here is a general overview of the approximate nutrition information for this dish:
One serving of Khorikat Diya Bhut Jolokia (about 200g) contains approximately:
- Calories: 410
- Total fat: 27g
- Saturated fat: 7g
- Cholesterol: 85mg
- Sodium: 120mg
- Total carbohydrates: 8g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 32g
This dish is a good source of protein and iron due to the presence of pork. It is also low in carbohydrates and high in dietary fiber due to the bamboo shoots. However, it is relatively high in fat and calories, so it should be consumed in moderation as part of a balanced diet. Additionally, the Bhut Jolokia peppers can be very spicy, so it may not be suitable for individuals with sensitive stomachs or who cannot tolerate spicy food.
You can also try Bamboo Shoot Curry without Bhoot Jholokia by following this simple recipe
