Bastar Bamboo Shoot Curry
A tangy, earthy curry of fresh bamboo shoot cooked in mustard oil with garlic and chillies, a forest-foraged specialty of Bastar's tribal communities.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Boil the sliced bamboo shoot in plenty of water for 15-20 minutes. Drain and rinse well.
- 2
Heat mustard oil in a heavy pot until it just starts to smoke. Let it cool slightly.
- 3
Add garlic and onion. Fry until golden.
- 4
Add tomato, turmeric and chilli powder. Cook until the tomato softens.
- 5
Add the boiled bamboo shoot and green chillies. Mix well to coat in the masala (spice mix).
- 6
Add a splash of water and cover the pot. Simmer for 10-12 minutes until the flavours combine.
- 7
Season with salt. Serve hot with rice.
Chef's tips
Always parboil bamboo shoot thoroughly and discard the water, as raw shoots contain natural bitter compounds. Fresh, tender young shoots give the best texture.
Ingredient substitutions
- fresh bamboo shoot → pre-boiled or fermented bamboo shoot from a jar
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Skipping the parboiling step, leaving the curry bitter.
Serving suggestions
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