Pika Pila

If using fresh bamboo shoots, peel the outer layers and slice thinly. Boil in salted water for 15–20 minutes to remove bitterness, then drain. If using fermented bamboo shoots (which are traditional), rinse briefly under cold water to reduce excess sourness.

Heat mustard oil in a heavy-bottomed pan over high heat until it smokes lightly. Reduce to medium heat. The smoking removes the raw pungency of the oil.

Add the sliced onion and cook for 5–6 minutes, stirring frequently, until golden and softened.

Add the grated ginger and minced garlic. Sauté for 2 minutes until fragrant.

Add the slit green chillies and chopped tomatoes. Cook for 4–5 minutes until the tomatoes break down and the oil begins to separate.

Add turmeric powder and stir well. Cook the spices for 1 minute.

Add the prepared bamboo shoots and stir to coat with the masala. Cook for 3 minutes on medium-high heat.

Pour in 200 ml water and season with salt. Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 8–10 minutes until the bamboo shoots are tender and have absorbed the flavours of the masala. The gravy should be semi-thick.

Garnish with fresh coriander leaves and serve hot with steamed rice. Pika pila is a staple side dish in Arunachali households.