Assamese Bamboo Shoot Pickle
Assamese Bamboo Shoot Pickle is a popular condiment in Assamese cuisine. It is made by marinating bamboo shoots in a blend of spices and mustard oil, and it is served as a side dish with rice or other main dishes. Here's a detailed recipe for Assamese Bamboo Shoot Pickle:
Equipment
- 1 Mixing Bowl
- 1 Storage Jar
Ingredients
- 2 cups of bamboo shoots thinly sliced
- 1/2 cup of mustard oil
- 1/4 cup of mustard seeds coarsely ground
- 1/4 cup of red chili powder
- 2 tbsp of salt
- 1 tsp of turmeric powder
- 1/2 tsp of asafoetida
- 1/2 tsp of fenugreek seeds
Instructions
- Wash and peel the bamboo shoots, then slice them thinly.
- Mix the sliced bamboo shoots with salt and turmeric powder and keep them aside for 2-3 hours.
- Rinse the bamboo shoots with water and keep them aside to dry.
- Heat mustard oil in a pan and let it cool down to room temperature.
- Add mustard seeds, red chili powder, asafoetida, and fenugreek seeds to the oil and mix well.
- Add the sliced bamboo shoots to the oil mixture and mix well.
- Transfer the mixture to a clean, airtight jar and let it sit for at least 2-3 days to marinate.
- Serve the bamboo shoot pickle as a side dish with rice or other main dishes.
Notes
Assamese Bamboo Shoot Pickle is a low-calorie and low-carbohydrate dish that is rich in fiber, vitamins, and minerals.