Pika Pila
An authentic vegetarian recipe from Arunachal Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Bamboo shoots, fresh or fermented, sliced
120g Onion, sliced
15g Ginger, grated
4piece Garlic cloves, minced
4piece Green chillies, slit
100g Tomatoes, chopped
30ml Mustard oil
3g Turmeric powder
5g Salt
15g Fresh coriander leaves
200ml Water
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 the outer layers and slice thinly. Boil in salted water for 15–20 minutes to remove bitterness, then drain. If using fermented bamboo shoots (which are traditional), rinse briefly under cold water to reduce excess sourness.
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Heat mustard oil in a heavy-bottomed pan over high heat until it smokes lightly. Reduce to medium heat. The smoking removes the raw pungency of the oil.
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Add the sliced onion and cook for 5–6 minutes, stirring frequently, until golden and softened.
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Add the grated ginger and minced garlic. Sauté for 2 minutes until fragrant.
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Add the slit green chillies and chopped tomatoes. Cook for 4–5 minutes until the tomatoes break down and the oil begins to separate.
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Add turmeric powder and stir well. Cook the spices for 1 minute.
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Add the prepared bamboo shoots and stir to coat with the masala. Cook for 3 minutes on medium-high heat.
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Pour in 200 ml water and season with salt. Bring to a boil, then reduce heat to medium-low.
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Cover and simmer for 8–10 minutes until the bamboo shoots are tender and have absorbed the flavours of the masala. The gravy should be semi-thick.
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Garnish with fresh coriander leaves and serve hot with steamed rice. Pika pila is a staple side dish in Arunachali households.
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Chef's Tips
Fermented bamboo shoots (which are traditional in Arunachal Pradesh) have a distinctive sour, pungent flavour that is central to the dish; if using them, reduce the cooking time as they are already soft.
Boiling fresh bamboo shoots before cooking is essential to remove the natural bitterness and cyanogenic compounds present in raw bamboo.
Mustard oil is the traditional cooking fat in this region; its pungency complements the earthy flavour of bamboo shoots.
Pika pila is intentionally simple with minimal spices — the focus is on the natural flavour of the bamboo shoots, so do not over-spice the dish.
About This Dish
Pika Pila is a traditional vegetarian dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fermented bamboo shoots (which are traditional in Arunachal Pradesh) have a distinctive sour, pungent flavour that is central to the dish; if using them, reduce the cooking time as they are already soft. - Boiling fresh bamboo shoots before cooking is essential to remove the natural bitterness and cyanogenic compounds present in raw bamboo. - Mustard oil is the traditional cooking fat in this region; its pungency complements the earthy flavour of bamboo shoots. - Pika pila is intentionally simple with minimal spices — the focus is on the natural flavour of the bamboo shoots, so do not over-spice the dish.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy