Bhangui
An authentic non-vegetarian recipe from Tripura, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Pork (with some fat)
200g Bamboo shoots (fresh or fermented)
2medium Onion
6piece Garlic cloves
1.5inch Ginger
4piece Green chillies
3piece Dried red chillies
0.5tsp Turmeric powder
3tbsp Mustard oil
1.5tsp Salt
200ml Water
2tbsp Fresh coriander leaves
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
Cut the pork into medium-sized pieces (about 3–4 cm). If using fresh bamboo shoots, slice thinly and boil in salted water for 15 minutes to remove bitterness; drain well.
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Heat mustard oil in a heavy-bottomed pot over medium-high heat until it smokes lightly, then reduce to medium.
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Add dried red chillies and let them sizzle for 30 seconds.
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Add sliced onions and fry until golden brown, about 6–7 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Stir-fry for 2 minutes until fragrant.
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Add the pork pieces and increase heat to high. Sear the pork, stirring frequently, until it is browned on all sides — about 8–10 minutes. This step is important for developing flavour.
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Add turmeric powder and salt. Mix well to coat the pork.
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Add the bamboo shoots and stir to combine with the pork and spices.
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Add water, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the pork is tender and the bamboo shoots have absorbed the flavours.
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Remove the lid and cook on medium heat for 5 more minutes to reduce the gravy to a thick, coating consistency.
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Garnish with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Bhangui is a rustic Tripuri pork dish — the combination of pork fat and bamboo shoots is what makes it uniquely flavourful; don't use lean pork only.
Fermented bamboo shoots (khorisa) give a more authentic, tangy flavour than fresh ones — use them if available.
Mustard oil is essential for the authentic taste; heating it to the smoking point removes its raw bitterness.
The dish should have a thick, almost dry gravy — if there's too much liquid, cook uncovered on high heat to reduce it.
About This Dish
Bhangui is a traditional non-vegetarian dish from Tripura, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bhangui is a rustic Tripuri pork dish — the combination of pork fat and bamboo shoots is what makes it uniquely flavourful; don't use lean pork only. - Fermented bamboo shoots (khorisa) give a more authentic, tangy flavour than fresh ones — use them if available. - Mustard oil is essential for the authentic taste; heating it to the smoking point removes its raw bitterness. - The dish should have a thick, almost dry gravy — if there's too much liquid, cook uncovered on high heat to reduce it.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium