Meghalaya Iewduh Bamboo Shoot Pickle
A tangy, spicy bamboo shoot pickle commonly sold by vendors at Shillong's Iewduh market as a condiment for rice meals.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Pan
- •Glass jar
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 5 g
- carbs
- 4 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 60 kcal
Instructions
- 1
Heat mustard oil in a pan until it just starts to smoke. Let it cool slightly.
- 2
Add the mustard seeds. Let them sizzle and pop.
- 3
Add the sliced garlic and dried red chillies. Fry gently until golden and fragrant.
- 4
Add the sliced fermented bamboo shoot and turmeric powder.
- 5
Cook on medium heat for 8–10 minutes. Stir until the bamboo shoot softens slightly and absorbs the oil.
- 6
Add the salt and stir everything well.
- 7
Take the pan off the heat and let it cool. Stir in the lime juice.
- 8
Spoon the mixture into a clean glass jar. Let the flavours rest for a few hours before serving.
Chef's tips
Use good quality mustard oil for the authentic pungent flavour typical of Khasi pickles. Let the pickle rest for at least a few hours before eating for the flavours to meld.
Ingredient substitutions
- mustard oil → any neutral oil, though flavour will be milder
Storage
Store in a sealed glass jar in the refrigerator for up to 2 weeks.
Reheating
Serve cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Cooking the bamboo shoot for too long until it turns mushy instead of keeping a slight crunch.
Serving suggestions
Cooked Meghalaya Iewduh Bamboo Shoot Pickle?
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