World Bamboo Day: Chef Ranjan Majumdar Shares Traditional Assamese Bamboo Shoot Recipes

Celebrated annually, falling on the 18th of September, World Bamboo Day recognises the importance of the plant. While bamboo is prized for being fast-growing and an eco-friendly resource, it is also a cultural staple in many parts of the world. As for Assam, bamboo is much more than a craft and construction essential; it’s a quintessential part of most kitchens. 

Also known as baah gaj, bamboo shoots are used to make curries, pickles, stir-fries, and much more. So, this World Bamboo Day, why don’t you pay an ode by whipping up some of the traditional Assamese recipes shared by  Chef Ranjan Majumdar, Executive Chef at Mayfair Spring Valley Resort, Guwahati?

Bamboo Shoot Cutlet (Kardi Bhaja)

Ingredients:        

• Bamboo Shoot: 200 Gms                    
• Grated Boiled Potato: 1 
• Roasted Chickpea Flour: 3 Tbsp
• Chopped Onion: 1
• Ginger Chopped: 1 Tbsp
• Green Chillies Chopped: 2 To 3 Pcs
• Coriander Leaves Chopped: 2 To 3 Tbsp
• Salt To Taste
• Turmeric Powder: ¼ Tsp
• Dry Roasted Cumin Powder: 1 Tsp
• Dry Roasted Coriander Powder: 1 Tsp
• Garam Masala Powder: ½ Tsp
• Oil For Shallow Frying

Instructions:

1. Boil the bamboo shoots with a pinch of turmeric powder.
2. After boiling, grate or process the bamboo shoots.
3. Mix all the ingredients together, except oil.
4. Divide into equal portions. 
5. Shape the portions into rounds or any other shape of your choice, and refrigerate for a couple of minutes.
6. Heat some oil in a pan. Dust the cutlet with some chickpea flour & shallow fry them in batches until golden brown on both sides.
7. Drain on a kitchen towel and serve with chutney or sauce.

Also Read: Bamboo Shoots In Indian Kitchens: Fresh Vs. Fermented

Assamese Fermented Bamboo Shoot Dal (Banh Gajor Khar)

Ingredients:

• Masoor Dal (Split Red Lentils): 100 Gms
• Fermented Bamboo Shoots: 100 Gms
• Mustard Oil: 01 Tbsp
• Cumin Seeds: ½ Tsp
• Dry Red Chilli: 01 To 02 Pcs
• Bay leaf: 01
• Onion Slice: 50 Gms
• Ginger-Garlic Paste: 1 Tbsp
• Turmeric Powder: ½ Tsp
• Salt To Taste

Instructions:

1. Soak the red lentils in enough water for about 15-20 minutes.
2. Once the lentils are properly soaked, pressure cook or boil them until they turn soft.
3. Heat oil in a pan. Add the cumin seeds and let them crackle, then add the dry red chillies and bay leaf.
4. Add the sliced onions and sauté until they turn golden brown. Then, add the ginger garlic paste, turmeric powder, salt and sauté.
5. When the raw smell of ginger-garlic paste disappears, add the fermented bamboo shoots and mix well.
6. Add the boiled lentils and stir well.
7. Adjust the consistency of the dal to your preference by adding water if needed. Serve hot with rice.

Assamese Fish Curry With Bamboo Shoot (Khorisa Maas)

Ingredients:    

• Rohu Fish: 450 Gms                            
• Fermented Bamboo Shoots: 200 Gms
• Onion: 250gms
• Tomatoes: 200 Gms
• Garlic Paste: 1 Tbsp
• Green Chillies: 03 – 04 Pcs
• Turmeric Powder: ½ Tsp
• Cumin Powder: ½ Tsp
• Coriander Powder: ½ Tsp
• Coriander Chopped: ½ Cup
• Mustard Oil: 01 Cup
• Salt To Taste

Marination For Fish:

• Salt: ½ Tsp
• Turmeric Powder: ½ Tsp

Instructions:

1. Wash and pat dry the fish. Rub with salt and turmeric powder. 
2. Heat oil in a deep-bottomed pan, fry the fish pieces and set them aside.
3. Add paanch phoran to the remaining oil. When the paanch phoran splutters, add the sliced onions and green chillies. 
4. When the onions soften, add the garlic paste and dried spices with a sprinkle of water. Keep stirring to prevent the masala from burning. 
5. When the masala starts releasing oil from the sides of the pan, add tomatoes, bamboo shoots and potatoes. 
6. When the tomatoes and bamboo shoots soften, add at least 2 to 3 cups of water and salt.
7. Bring the curry to a boil, then add fried fish.
8. Reduce the heat, and cook until the potatoes are fully cooked.
9. Turn off the heat, add freshly chopped coriander, and serve hot with rice.

Khorisa Diya Murgir Mangxo (Chicken And Bamboo Shoot Curry)

Ingredients:

• Chicken Curry Cut: 500 Gms
• Sliced Bamboo Shoot: 250 Gms
• Finely Sliced Onion: 300 Gms
• Ginger Garlic Paste: 1 Tbsp
• Green Chillies: 3 – 4 Pcs.
• Turmeric Powder: 1 Tsp
• Coriander Powder: 1 Tsp
• Black Pepper Powder: 1 Tsp
• Garam Masala: ½ Tsp
• Mustard Oil: 4 Tbsp
• Salt To Taste

Instructions:

1. Heat a heavy-bottomed iron wok and add mustard oil
2. Once the mustard oil starts smoking, reduce the heat a bit and add the onions.
3. Cook the onions until golden brown.
4. Add the ginger garlic paste and chillies, and cook until the raw smell of ginger and garlic is gone.
5. Add all the spices and salt.
6. Stir fry the spices with chicken for another 15 to 20 minutes.
7. Add the sliced bamboo shoot and mix well.
8. Now add the hot water, mix well, and cover it to cook until the chicken and the bamboo shoot are both cooked.
9. If you want the dish to be dry, then let all the water evaporate.
10. Once ready, serve the khorisa diya murgir mangxo with rice or roti.