Minil Songa

If using dried mushrooms, soak them in warm water for 20 minutes until rehydrated. Drain and slice into bite-sized pieces. If using fresh mushrooms, clean and slice them.

If using fresh bamboo shoots, peel and slice thinly. Boil in salted water for 10 minutes to remove bitterness, then drain. Canned bamboo shoots can be used directly after rinsing.

Heat oil in a heavy-bottomed pan over medium heat. Add finely sliced onion and cook for 5–6 minutes until softened and lightly golden.

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

Add turmeric powder and stir for 30 seconds.

Add the mushroom pieces and toss to coat with the spice mixture. Cook for 4–5 minutes until the mushrooms release their moisture and begin to brown.

Add the bamboo shoot slices and mix well. Cook together for 3–4 minutes.

Pour in 300 ml of water and season with salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the vegetables are tender and the broth is flavourful.

Taste and adjust seasoning. The dish should be lightly spiced with a clean, earthy flavour from the mushrooms and bamboo.

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