Karadi Manda (Bamboo Shoot Curry)

Name: Karadi Manda (Bamboo Shoot Curry)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Odia
Ingredients: 300 g fresh bamboo shoot; 15 g Mustard seeds; 5 g turmeric powder; 3 pieces green chilli; 8 g Garlic; 20 ml mustard oil; 3 g panch phutana; 5 g Salt

Tender bamboo shoots, often mildly fermented, cooked in a simple mustard-turmeric gravy after the tradition of the Santhal and Ho tribal households of Mayurbhanj.

🇮🇳India· Odisha

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 120 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Kadai

Nutrition

Per serving, approximate

Calories: 120 kcal
fat: 8 g
carbs: 10 g
fibre: 4 g
protein: 3 g
calories: 120 kcal

Instructions

1
Boil the sliced bamboo shoot in water with a pinch of turmeric for ten minutes. Drain the water well.
2
Heat mustard oil in a kadai (deep curved pan). Add panch phutana (five-spice mix) and let it crackle.
3
Add crushed garlic and slit green chillies. Fry them briefly.
4
Stir in the ground mustard paste and remaining turmeric. Cook gently on low heat.
5
Add the boiled bamboo shoot. Mix thoroughly until coated with the masala (spice paste).
6
Add a little water. Simmer until the bamboo shoot is tender and the gravy thickens.
7
Season with salt and cook for two more minutes.
8
Drizzle with raw mustard oil just before serving.

Chef's tips

Always parboil fresh bamboo shoot before cooking to remove natural bitterness and any trace toxins. Traditionally cooked with mildly fermented bamboo for a tangier flavour.