Lukter

Soak the dried smoked meat in warm water for 20 minutes to rehydrate slightly, then cut into bite-sized pieces.

If using fermented bamboo shoots, rinse them thoroughly under cold water to reduce the pungent smell. If using fresh bamboo shoots, boil them for 10 minutes and drain.

Roughly chop the onions, slice the garlic, and julienne the ginger. Slit the green chillies lengthwise.

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

Add the garlic and ginger and sauté for 1 minute until fragrant.

Add the onions and cook for 3–4 minutes until softened and lightly golden.

Add the smoked meat pieces and stir-fry for 4–5 minutes until they begin to brown and release their smoky aroma.

Add the bamboo shoots and green chillies, mix well, and cook for another 3 minutes.

Sprinkle in turmeric powder and salt, stir to coat everything evenly.

Add water, bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes until the meat is tender and the gravy thickens slightly.

Taste and adjust salt. Garnish with fresh coriander leaves and serve hot with steamed rice.