Bamboo Shoot Pickle

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Recipe

Ingredients

	250 grams	Bamboo Shoot , fresh
	1 tablespoon	Mustard oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	2 teaspoons	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Salt
	1 tablespoon	Vinegar
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	2 green chilies	Slit
	1 cup	Water

Instructions

1. 1 Peel and slice the bamboo shoots into thin strips.
2. 2 Boil the bamboo shoots in water for 10 minutes to remove any bitterness, then drain and set aside.
3. 3 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
4. 4 Add mustard seeds and fenugreek seeds, allowing them to splutter.
5. 5 Add the garlic and ginger, sautéing until they turn golden brown.
6. 6 Stir in the red chili powder, turmeric powder, and salt.
7. 7 Add the boiled bamboo shoots and green chilies, mixing well to coat with the spices.
8. 8 Pour in the vinegar and cook for another 5 minutes, allowing the flavors to meld.
9. 9 Remove from heat and let the pickle cool before storing in a sterilized jar.