Entree: India – Northeast Hills – Bamboo Shoot Fry (Pan-fried bamboo shoots seasoned with regional spices from Northeast India)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 12 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh bamboo shoots, peeled and thinly sliced
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 inch (2.5 cm) piece fresh ginger, minced, approx. 10 g
- 2 small green chilies, slit
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) mustard seeds
- 1/8 tsp (0.5 g) asafoetida (hing)
- 1/2 tsp (2.5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) water, if needed to loosen

Instructions

1. Rinse the bamboo shoots and parboil if very fresh or bitter: simmer in lightly salted water 10–12 minutes, drain, and rinse in cold water. Slice thinly.
2. Heat mustard oil in a large skillet over medium heat until it begins to shimmer and the raw smell softens. Add mustard seeds and wait until they crackle.
3. Add sliced onion and sauté until soft and translucent, about 5–6 minutes. Stir in minced garlic, ginger, and slit green chilies and cook 1–2 minutes until fragrant.
4. Add turmeric, ground cumin, and asafoetida; stir briefly to bloom the spices. Add the sliced bamboo shoots and 1 tbsp (15 ml) water, then toss to coat evenly.
5. Cook uncovered, stirring occasionally, until the bamboo shoots are tender and lightly browned, about 8–10 minutes. Adjust salt to taste and add lemon juice.
6. Remove from heat, stir in chopped cilantro, and serve hot with steamed rice or flatbreads customary to the region.