Naga Bamboo Shoot Curry

Naga Bamboo Shoot Curry is a vibrant and aromatic dish that beautifully combines the earthy flavors of bamboo shoots with a medley of spices, creating a unique vegan seafood experience. This curry is not only delicious but also a celebration of the rich culinary heritage of Northeast India.

Ingredients

• Bamboo shoots (canned or fresh) - 200 grams
• Coconut milk - 200 ml
• Mustard oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chilies - 2, slit
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. If using fresh bamboo shoots, boil them in water for 15 minutes, then slice them thinly. If using canned, drain and rinse them.
2. Heat mustard oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
3. Add minced garlic, grated ginger, and slit green chilies. Sauté for 2-3 minutes until fragrant.
4. Stir in turmeric, coriander, and cumin powder. Cook for another minute to release the spices' flavors.
5. Add the bamboo shoots and mix well, cooking for about 5 minutes.
6. Pour in the coconut milk and bring to a gentle simmer. Add salt to taste.
7. Cook uncovered for 10 minutes, allowing the flavors to meld and the curry to thicken slightly.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains healthy fats from coconut milk, promoting heart health.

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