Muya Awandru
Bamboo shoot cooked in bamboo tube — fresh, tender bamboo shoots (muya) scraped, sliced thin, mixed with shallots, green chilli, ginger, salt, and a small piece of berma, packed into a section of green bamboo tube (awandru) that is sealed with a banana leaf plug and roasted slowly over a wood fire, turning occasionally, for thirty to forty minutes until the bamboo outer surface chars and the contents inside steam in their own moisture. The bamboo tube imparts a clean, green, smoky flavour to the shoots from the inside; the berma infuses its savoury depth without overpowering the bamboo's natural freshness. Eaten by splitting the charred tube at the table and scooping the contents over rice. The awandru technique — cooking inside sealed bamboo — is unique to several Northeast Indian communities; the Tripuri use it most extensively.
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Recipe
Ingredients
| 1 cup | banana stem |
| 100 grams | fermented fish (ngari) |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 2 cloves | garlic |
| 2 pieces | green chili |
| — | salt to taste |
| 1 tablespoon | mustard oil |
Instructions
- 1 Peel the outer layers of the banana stem and slice it into thin rounds.
- 2 Soak the sliced banana stem in water to prevent discoloration.
- 3 In a pot, add water and bring it to a boil.
- 4 Add the banana stem slices, turmeric powder, and salt to the boiling water.
- 5 Cover and cook until the banana stem is tender, about 15 minutes.
- 6 In a separate pan, heat mustard oil and add garlic cloves and green chilies.
- 7 Add the fermented fish and sauté until the fish is aromatic.
- 8 Pour the sautéed mixture into the pot with the banana stem and stir well.
- 9 Simmer for another 10 minutes to let the flavors combine.
- 10 Adjust seasoning if needed and serve hot.
Tips
For a more authentic taste, use fresh banana stem and adjust the amount of fermented fish according to your preference.