Gudok
Fermented fish and vegetable stew — the most foundational preparation in Tripuri daily cooking: berma (sun-dried, fermented small fish; intensely pungent, with a concentrated saltiness resembling shrimp paste) broken into pieces and simmered in water with seasonal vegetables — raw banana, yam, pumpkin shoots, or jackfruit — shallots, green chilli, and turmeric until the berma dissolves into the broth and the vegetables are completely soft. No spice paste, no frying — everything goes into cold water together and simmers uncovered. The result is a thin, cloudy, intensely savoury broth with the vegetables absorbing the umami of the berma. The fermented fish provides all the seasoning; no additional salt is needed. The everyday meal of the Borok people: eaten daily at lunch and dinner with plain boiled rice, the broth poured over the rice and the vegetables eaten alongside.
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Recipe
Ingredients
| 1 cup | bamboo shoot (fermented) |
| 200 grams | pork, cut into small pieces |
| 1 cup | green leafy vegetables (like mustard greens or spinach) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger, finely chopped |
| 2 cloves | garlic, finely chopped |
| 1 medium | onion, finely chopped |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke.
- 2 Add chopped onions, ginger, and garlic. Sauté until the onions are translucent.
- 3 Add the pork pieces and cook until they are browned on all sides.
- 4 Mix in the turmeric powder, red chili powder, and salt.
- 5 Add the fermented bamboo shoot and stir well.
- 6 Pour in the water and bring the mixture to a boil.
- 7 Reduce the heat and let it simmer until the pork is tender.
- 8 Add the green leafy vegetables and cook for another 5 minutes.
- 9 Adjust seasoning as needed and serve hot.
Tips
For a more authentic taste, use fresh bamboo shoots if available.