Khamen Ashinba Kanghou

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Recipe

Ingredients

200 grams	Khamen Ashinba (fermented bamboo shoot)
150 grams	pork, cut into small pieces
1 cup	fresh green peas
1 cup	potatoes, 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 chilies, slit
1 cup	water
—	salt to taste
—	fresh coriander leaves 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.