Muya Awandru

If using fresh bamboo shoots, peel and slice into thin strips or small pieces. Boil in salted water for 10–12 minutes to remove bitterness and natural toxins. Drain thoroughly. Canned bamboo shoots can be rinsed and used directly.

Finely slice the onion and garlic. Slit the green chillies.

Heat mustard oil in a pan over high heat until it reaches smoking point, then reduce to medium. This removes the raw pungency of the oil.

Add sliced onion and cook for 4–5 minutes until softened and lightly golden.

Add garlic and green chillies. Sauté for 1–2 minutes until fragrant.

Add turmeric powder and stir for 30 seconds.

Add the bamboo shoot pieces and toss well to coat with the spice mixture.

Add 150 ml of water and season with salt. Stir to combine.

Cover and cook on medium heat for 8–10 minutes until the bamboo shoots are tender and have absorbed the flavours.

Remove the lid and cook for 2–3 more minutes to reduce any excess liquid.

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