Cane and Bamboo Technology Centre

The Bamboo Journey

BAMBOO SHOOT RECIPE


Ingredients
Bamboo Shoot	1 kilo
Mustard Oil	300ml
Kala Jira	10 gram
Jira Powder	20gram
Methi	20 gram
Garam Masala	10 gram
Powdered Mustered Seed	30 grams
Vinegar	100 ml
Red Chilli Powder	50 gram
Salt	100gram
Haldi Powder	20gram
Sauf	20gram
Sugar	1 teaspoon full
Preservatives	1 gram KMS (Potassium Meta Sulphate) 1gram BS (Sodium Benzoate)

Method

First heat the oil then turn off the gas. Now, while stirring put all the spices, salt and sugar followed by the bamboo shoots. Keep stirring continuously so that all the spices and bamboo shoots are mixed and blended together. Put vinegar and stir all the content thoroughly again. Bring to cooling after which the preservatives are added and mix thoroughly again. Now the pickle is ready, stuff the pickle in dry airtight container and seal properly.

Notes - Any pickle should be covered with oil. If required, heat the mustered oil and pour and on top of the pickle before sealing. Packaging should always be free of moisture, best consumed after 15 days.

FRESH BAMBOO SHOOT CURRY
Ingredients
Fresh Bamboo Shoot	½ kilo chopped in uniform sizes
Mustered Oil	300 ml
Garlic	2 pulps
Green Chilly	To your taste
Haldi Powder	5 gram
Soda	1 teaspoon
Ginger Coriander Leaf and Sugar	To your taste

Method

Heat the oil; add garlic, green chilies with the freshly chopped bamboo shoot, salt to taste, haldi powder, soda and chilly powder (optional for coloring), grated ginger stirring continuously. Pour hot water over the dish with a pinch of sugar and bring it to cooking for about 30 minutes. Now put the coriander leaf for seasoning.

Notes- Can be used with non-veg items also.