Mui Bwtwi
Fresh bamboo shoot curry — young, tender bamboo shoots (mui/muya) harvested in the monsoon when new shoots push through the forest floor, peeled to remove the outer husk, thinly sliced, boiled briefly to remove bitterness, then cooked with shallots, green chilli, ginger, berma, and turmeric in a light preparation that highlights the bamboo shoot's fresh, slightly nutty, vegetal flavour. In season (June to September in Tripura) fresh bamboo shoots are eaten at almost every meal; families collect and process large quantities to ferment for the rest of the year. The fresh mui bwtwi is milder and sweeter than the fermented kosoi bwtwi; it is the seasonal abundance dish eaten freely when bamboo is available. Sometimes a small piece of pork or dried fish is added for richness.
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Recipe
Ingredients
| 1 cup | banana flower (finely chopped) |
| 200 grams | pork, cut into small pieces |
| 1 tablespoon | mustard oil |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the ginger and garlic paste, and sauté until the raw smell disappears.
- 3 Add the pork pieces and cook until they are browned on all sides.
- 4 Add turmeric powder, red chili powder, and salt. Stir well to coat the pork.
- 5 Add the chopped banana flower and green chilies to the pan.
- 6 Pour in the water and bring to a boil.
- 7 Reduce the heat to low, cover, and simmer for about 30 minutes or until the pork is tender and the banana flower is cooked.
- 8 Adjust seasoning if necessary and serve hot.
Tips
To reduce the bitterness of the banana flower, soak it in salted water for 15 minutes before cooking.