Mui Borok
An authentic vegetarian recipe from Tripura, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Bamboo shoots (fresh or canned)
40g Berma (fermented dried fish)
100g Onion
5piece Garlic cloves
10g Fresh ginger
4piece Green chillies
3g Turmeric powder
30ml Mustard oil
5g Salt
200ml Water
15g Coriander leaves
11 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 and slice thinly. Boil in salted water for 10–12 minutes to remove bitterness and any toxins. Drain and set aside. Canned bamboo shoots can be rinsed and used directly.
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Wrap the berma (fermented dried fish) in foil and roast over a flame or in a dry pan for 2–3 minutes to reduce its strong smell and enhance flavour. Crumble or break into small pieces.
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Heat mustard oil in a kadai over high heat until it reaches smoking point, then reduce to medium.
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Add finely sliced onion and cook for 5–6 minutes until golden.
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Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes.
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Add turmeric powder and stir for 30 seconds.
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Add the crumbled berma and cook for 2–3 minutes, stirring, until it is well incorporated into the masala.
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Add the bamboo shoot slices and toss to coat with the spice mixture. Cook for 4–5 minutes.
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Add 200 ml of water and season with salt (taste before adding salt as berma is already salty). Bring to a boil.
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Reduce heat and simmer for 8–10 minutes until the bamboo shoots are tender and the gravy has reduced slightly.
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Garnish with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Mui Borok is a traditional Tripuri dish — "mui" refers to bamboo shoots and "borok" refers to the Tripuri people's cuisine.
Berma (fermented dried fish) is the defining flavour of this dish; it is available in Northeast Indian grocery stores. If unavailable, substitute with a small amount of fish sauce.
Always boil fresh bamboo shoots before cooking to remove bitterness and naturally occurring toxins.
The dish should have a strong, earthy, slightly pungent flavour from the combination of bamboo shoots and fermented fish — this is intentional and authentic.
About This Dish
Mui Borok is a traditional vegetarian dish from Tripura, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mui Borok is a traditional Tripuri dish — "mui" refers to bamboo shoots and "borok" refers to the Tripuri people's cuisine. - Berma (fermented dried fish) is the defining flavour of this dish; it is available in Northeast Indian grocery stores. If unavailable, substitute with a small amount of fish sauce. - Always boil fresh bamboo shoots before cooking to remove bitterness and naturally occurring toxins. - The dish should have a strong, earthy, slightly pungent flavour from the combination of bamboo shoots and fermented fish — this is intentional and authentic.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium