Tripuri Muya Awandru
A comforting traditional stew from Tripura featuring tender bamboo shoots simmered with green chilies, garlic, and aromatic herbs. Thickened gently with a smooth rice flour batter, this flavorful dish highlights the earthy produce of Northeast India.
40min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Boil the sliced bamboo shoots in water for 10 minutes to remove any natural bitterness, then drain thoroughly.
2
In a fresh pot, bring 3 cups of water to a boil and add the boiled bamboo shoots, crushed garlic, green chilies, turmeric, and salt.
3
Stir in the fermented fish paste or soybean paste and let the broth simmer for 8 minutes until fragrant.
4
Reduce heat to low and gradually pour in the rice flour paste while stirring continuously to avoid lumps.
5
Add the chopped mustard leaves and cook on medium heat for another 5 minutes until the gravy thickens to a light stew consistency.
6
Remove from heat and serve hot with steamed rice.
Ingredients
200g fresh bamboo shoots, sliced into bite-sized strips
2 tbsp rice flour mixed in 1/2 cup water
1 tbsp fermented fish paste (Berma) or soybean paste for vegetarian option
6 green chilies, slit vertically
6 garlic cloves, lightly crushed
1/2 tsp turmeric powder
1 cup local green mustard leaves or spinach, chopped
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.