Khamen Ashinba Kanghou

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Recipe

Ingredients

	200 grams	Fermented Bamboo Shoot , Khamen Ashinba
	150 grams	Pork , cut into small pieces
	1 cup	Pea , fresh, green
	1 cup	Potato , diced
	2 tablespoons	Mustard oil
	1 teaspoon	Turmeric powder
	2 teaspoons	Red chili powder
	1 teaspoon	Cumin , seeds
	3 cloves	Garlic , minced
	1 inch	Ginger , grated
	2 pieces	Green Chili , slit
	1 cup	Water
	—	Salt , to taste
	—	Cilantro , fresh, for garnish

Instructions

1. 1 Heat mustard oil in a pan until it starts to smoke slightly.
2. 2 Add cumin seeds and let them splutter.
3. 3 Add minced garlic, grated ginger, and slit green chilies. Sauté until fragrant.
4. 4 Add the pork pieces and cook until they are browned on all sides.
5. 5 Stir in the turmeric powder, red chili powder, and salt.
6. 6 Add the diced potatoes and fresh green peas, mixing well with the spices.
7. 7 Add the Khamen Ashinba (fermented bamboo shoot) and mix thoroughly.
8. 8 Pour in the water and bring the mixture to a boil.
9. 9 Reduce the heat to a simmer, cover the pan, and cook until the pork and potatoes are tender.
10. 10 Garnish with fresh coriander leaves before serving.