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Showing posts with label oriya bamboo shots recipe. Show all posts
Showing posts with label oriya bamboo shots recipe. Show all posts

Wednesday, November 19, 2014

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.

Sunday, July 31, 2011

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.

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