Pika Pila
Veg
Vegan
Fermented bamboo shoot pickle — raw bamboo shoots buried and fermented in sealed bamboo tubes or pots, producing a sharply sour, funky condiment central to Apatani cooking.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | pork, cut into small pieces |
| 1 tablespoon | mustard oil |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | bamboo shoot pickle |
| 1 teaspoon | salt |
| 2 cups | water |
| 1 | green chili, chopped |
| 1 tablespoon | ginger, finely chopped |
| 2 cloves | garlic, finely chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add fenugreek seeds and sauté until they turn golden brown.
- 3 Add the chopped ginger, garlic, and green chili. Sauté for 2-3 minutes until fragrant.
- 4 Add the pork pieces to the pan and cook until they are browned on all sides.
- 5 Sprinkle turmeric powder, red chili powder, and salt over the pork. Mix well to coat the meat with spices.
- 6 Add the bamboo shoot pickle and stir to combine.
- 7 Pour in the water and bring the mixture to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes or until the pork is tender and the flavors are well combined.
- 9 Check the seasoning and adjust salt if necessary.
- 10 Serve hot with steamed rice.
Tips
For a more authentic taste, use freshly fermented bamboo shoot pickle if available.