Bhangui

Cut the pork into medium-sized pieces (about 3–4 cm). If using fresh bamboo shoots, slice thinly and boil in salted water for 15 minutes to remove bitterness; drain well.

Heat mustard oil in a heavy-bottomed pot over medium-high heat until it smokes lightly, then reduce to medium.

Add dried red chillies and let them sizzle for 30 seconds.

Add sliced onions and fry until golden brown, about 6–7 minutes.

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

Add the pork pieces and increase heat to high. Sear the pork, stirring frequently, until it is browned on all sides — about 8–10 minutes. This step is important for developing flavour.

Add turmeric powder and salt. Mix well to coat the pork.

Add the bamboo shoots and stir to combine with the pork and spices.

Add water, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the pork is tender and the bamboo shoots have absorbed the flavours.

Remove the lid and cook on medium heat for 5 more minutes to reduce the gravy to a thick, coating consistency.

Garnish with fresh coriander leaves and serve hot with steamed rice.