Bamboo Shoot Fry
An authentic vegetarian recipe from Arunachal Pradesh, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Fresh bamboo shoots
1large Onion
5piece Garlic cloves
1inch Ginger
3piece Green chillies
3tbsp Mustard oil
0.5tsp Turmeric powder
1tsp Red chilli powder
1tsp Coriander powder
1tsp Salt
2tbsp Fresh coriander leaves
2piece Dried red chillies
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
If using fresh bamboo shoots, peel off the outer layers and slice thinly. Boil the sliced bamboo shoots in salted water for 10–15 minutes to remove bitterness, then drain and set aside.
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Heat mustard oil in a wok or heavy-bottomed pan over medium-high heat until it begins to smoke lightly, then reduce to medium heat.
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Add dried red chillies and let them crackle for 30 seconds to infuse the oil with flavour.
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Add finely sliced onions and sauté until they turn golden brown, about 5–6 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Stir-fry for 1–2 minutes until fragrant.
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Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook the spices for 1 minute.
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Add the boiled bamboo shoot slices to the pan. Toss everything together so the shoots are well coated with the spice mixture.
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Increase heat to high and stir-fry the bamboo shoots for 5–7 minutes until they are lightly browned and slightly crispy at the edges.
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Season with salt, mix well, and cook for another 2 minutes.
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Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
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Chef's Tips
Always parboil fresh bamboo shoots to eliminate the natural bitterness and any toxins — this step is essential and should not be skipped.
Mustard oil gives this dish its authentic Arunachali flavour; heating it to the smoking point first removes its raw pungency.
For extra smokiness, finish the dish on high heat for the last 2 minutes, letting the shoots char slightly.
Fermented bamboo shoots (khorisa) can be used instead of fresh ones for a more pungent, traditional taste.
About This Dish
Bamboo Shoot Fry is a traditional vegetarian dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Always parboil fresh bamboo shoots to eliminate the natural bitterness and any toxins — this step is essential and should not be skipped. - Mustard oil gives this dish its authentic Arunachali flavour; heating it to the smoking point first removes its raw pungency. - For extra smokiness, finish the dish on high heat for the last 2 minutes, letting the shoots char slightly. - Fermented bamboo shoots (khorisa) can be used instead of fresh ones for a more pungent, traditional taste.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy