Karil (bamboo shoot) sabzi
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Tender bamboo shoots boiled and cooked with mustard oil, garlic and chilli, a traditional monsoon vegetable of Jharkhand’s tribal kitchens.
Region: JharkhandOccasion: Monsoon, when young bamboo shoots come upTime: 1 hrServes: 4Vegan
Ingredients
- 500 g fresh bamboo shoots (karil), outer sheaths removed
- 1 potato, cubed (optional)
- 1 onion, chopped
- 6 cloves garlic, crushed
- 2 green chillies
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp mustard seeds
- 2 tbsp mustard oil
- Salt to taste
Method
- Slice the bamboo shoots thinly and boil them in plenty of water for 15–20 minutes. Drain and repeat once with fresh water to remove bitterness.
- Heat the mustard oil, add the mustard seeds, garlic and green chillies.
- Add the onion and fry until soft, then the potato if using.
- Add the bamboo shoots, turmeric, chilli powder and salt and cook covered on low heat, stirring now and then, for 15 minutes until tender.
- Serve with rice or roti.
History
Bamboo grows widely in Jharkhand’s forests and tribal communities have long eaten its young shoots fresh, dried and pickled.
Significance
Karil is one of the forest foods that tribal families gather in the monsoon. It is also sold in local haats (weekly markets).