Muya Awandru

Name: Muya Awandru
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tripuri
Ingredients: 250 g fresh bamboo shoot; 200 g small river fish (mourala or similar); 4 pieces Green chillies; 3 cloves Garlic; 0.5 tsp turmeric powder; 1 tbsp mustard oil; 400 ml Water; 0.75 tsp Salt

Tender fresh bamboo shoot simmered with small river fish in a thin, lightly seasoned broth typical of Tripuri kitchens.

🇮🇳India· Tripura

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 190 kcal

Ingredients

0 of 8 gathered

Servings

250 g fresh bamboo shoot — thinly sliced, boiled once to reduce bitterness
200 g small river fish (mourala or similar) — cleaned
4 pieces Green chillies — slit
3 cloves Garlic — crushed
½ tsp turmeric powder
1 tbsp mustard oil
400 ml Water
¾ tsp Salt — to taste

Equipment

•Heavy pot
•Wooden ladle

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 10 g
carbs: 8 g
fibre: 3 g
protein: 16 g
calories: 190 kcal

Instructions

1
Boil the sliced bamboo shoot in water for 5 minutes. Drain the water well to remove bitterness.
2
Heat mustard oil in a pot until it just starts to smoke. Lower the heat.
3
Add the crushed garlic and slit green chillies. Stir them briefly.
4
Add the parboiled bamboo shoot and turmeric powder. Stir well to coat evenly.
5
Pour in the water and bring it to a gentle boil.
6
Simmer for 10 minutes until the bamboo shoot softens further.
7
Gently slide in the cleaned small fish and add the salt.
8
Simmer for another 8 to 10 minutes without stirring too much. Serve hot.