Bamboo Shoot Curry (Bans Karil)
A tangy, forest-flavoured curry made from tender bamboo shoots, foraged from Jharkhand's forests and cooked with mustard oil and simple spices.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Boil the sliced bamboo shoots in water with a pinch of salt for 15-20 minutes to remove bitterness. Drain them well.
- 2
Heat mustard oil in a kadai (deep Indian wok) until it smokes lightly.
- 3
Add mustard seeds and dry red chilli. Let them sizzle and pop.
- 4
Add chopped onion and garlic. Fry them gently until they turn golden.
- 5
Add tomato, turmeric and salt. Cook until softened into a light masala (spiced mix).
- 6
Add the boiled bamboo shoots. Mix well to coat them completely in the masala.
- 7
Add a splash of water and cover with a lid. Simmer for 10-12 minutes until flavours blend.
- 8
Serve hot with steamed rice.
Chef's tips
Always boil bamboo shoots before cooking to remove natural bitterness and toxins. Pick fresh shoots that are firm and pale, not discoloured.
Ingredient substitutions
- fresh bamboo shoot → pre-boiled packaged bamboo shoot
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the boiling step, which leaves the curry bitter and tough.
Serving suggestions
Cooked Bamboo Shoot Curry (Bans Karil)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jharkhand
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
