Bah gaj achar (bamboo shoot pickle)
AI-drafted · awaiting admin review
Fermented bamboo shoot pickled in mustard oil with chilli and spices, sour and pungent.
Region: AssamOccasion: Pickle for everyday mealsTime: 30 min (plus 1–2 weeks maturing)Serves: 1 jarVegan
Ingredients
- 2 cups fermented bamboo shoot (khorisa), thinly sliced and squeezed
- 3 tbsp mustard seeds, ground
- 2 tbsp red chilli powder, or a little dried bhut jolokia
- 1 tsp turmeric
- 1 tsp fenugreek seeds, roasted and ground
- 1 tbsp salt
- 1 cup mustard oil
Method
- Spread the bamboo shoot on a cloth and dry it in the sun for a day.
- Heat the mustard oil until it smokes, then let it cool.
- Mix the bamboo shoot with the spices and salt.
- Pour in the cooled oil so it covers the pickle, and fill a clean, dry glass jar.
- Keep the jar in the sun for 7–10 days, shaking it daily, before eating.
History
Fermenting fresh bamboo shoot into khorisa is an old way of storing the monsoon harvest in Assam.
Significance
Bamboo shoot pickle is made at home and also sold by self-help groups as a local product.