Tomato Bhendi Hendua

Hendua or the dried form of bamboo shoots ( also known as Karadi in Odisha) is one of the lesser known ingredients from Western Odisha. While it has a sharp and quite distinctive smell, it lends a note of tanginess along with a delectable flavour when added to any dish. Since it offers a gustatory sensation quite unlike anything else, you either love it or hate it, but you cannot simply choose to ignore it. This dish was cooked by a dear friend's mother at my request. A big thanks for sharing it with me.

Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 3 large tomatoes
• 5-6 nos ladies finger or okra
• 3-4 green chillis
• 3 tsp mustard paste
• 1/4 tsp panch phutana
• 1 tbsp hendua
• 2-3 pinch turmeric
• 3 tsp oil
• salt to taste

Preparation - Chop the tomato into small pieces. Cut the okra into small pieces along its cross-section.

Cooking - Heat the oil in a wok. Add the pancha phutana and the slit green chilis.
Once the chilis start to brown, add the hendua and fry for 1-2 mins.

Add the chopped okra and fry lightly for 2-3 mins.

Finally add the chopped tomatoes along with the mustard paste, turmeric and chili. Allow it to cook till the tomatoes have softened completely and any raw smell/taste has gone off.

Serve it with white rice.

Karadi Achara ( Bamboo shoot pickle )

Cost of Preparation: 30-40 rupees

Ingredients: Bamboo shoots ( cut into thin long strips, tightly packed into a 200 ml
cup ), lemon juice ( 3-4 tsp ), green chillis ( 5-6 nos ), turmeric ( 1/5 tsp ), salt to taste, mustard oil ( 6 tsp ), fenugreek powder ( 2 pinch ), cumin powder ( 2 pinch ).

Preparation: Dry the fresh bamboo shoots in the sun for 2-3 days. Transfer to a mixing bowl, add the salt, turmeric and lemon juice and mix well.

Transfer to a glass bottle. Keep aside for 5-6 days to soften, preferably in the sun.

After the bamboo shoots become very tender, add the mustard oil along with the powdered masalas. Mix well.

Keep in a airtight bottle.

Maccha karadi ( Fish cooked with bamboo shoots )

An Odia delicacy made with fish and bamboo shoots, this hardly calls for any expensive ingredient. The flavors of the fish and the unmistakable tartness of the bamboo combines with the pungent mustard, garlic and chilli paste to create the most unforgettable sensory experience . But do try this with caution as 'karadi' is more of an acquired taste. Highly recommended for those who like to get adventurous with food !

Cooking Time Required : 15 mins

Ingredients:

• 1 small bowl of Karadi ( bamboo shoots )
• 1 large portion of fish ( Rohu/Catla, preferably the fatty(stomach) part of the fish )
• 1 tsp mustard seeds 
• 2-3 flakes of garlic 
• 1-2 nos green chilli 
• 2 tsp mustard oil 
• salt to taste
• pinch of turmeric

Preparation: Grind the mustard seeds ( keeping aside a few for tempering ) along with the garlic pods into a fine paste.

Marinate the fish with salt and turmeric for 10 mins.

Cooking: Heat a pan and drizzle with oil. Fry the fish till it turns slightly brownish.Keep aside.

Heat a wok. Pour 2 tsp oil into it . Add the mustard seeds and green chilli ( slit into two ). When the seeds start spluttering, add the fried fish and crush it slightly. Fry it for 2-3 mins.

Dissolve the mustard-garlic paste in a cup of water. Let it stand for 5 mins before pouring the liquid portion carefully into the wok. Bring it to a boil and add the bamboo shoots along a pinch of turmeric and salt.

Allow to cook on low flame for about 10-12 mins or till the bamboo shoots turn tender. Serve with rice.

Bamboo Shoots