Bamboo Shoot Fry

If using fresh bamboo shoots, peel off the outer layers and slice thinly. Boil the sliced bamboo shoots in salted water for 10–15 minutes to remove bitterness, then drain and set aside.

Heat mustard oil in a wok or heavy-bottomed pan over medium-high heat until it begins to smoke lightly, then reduce to medium heat.

Add dried red chillies and let them crackle for 30 seconds to infuse the oil with flavour.

Add finely sliced onions and sauté until they turn golden brown, about 5–6 minutes.

Add minced garlic, grated ginger, and slit green chillies. Stir-fry for 1–2 minutes until fragrant.

Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook the spices for 1 minute.

Add the boiled bamboo shoot slices to the pan. Toss everything together so the shoots are well coated with the spice mixture.

Increase heat to high and stir-fry the bamboo shoots for 5–7 minutes until they are lightly browned and slightly crispy at the edges.

Season with salt, mix well, and cook for another 2 minutes.

Garnish with freshly chopped coriander leaves and serve hot with steamed rice.