Bamboo Shoot Pickle (Bans Karil ka Achar)
Bamboo Shoot Pickle, also known as Bans Karil ka Achar, is made by mixing boiled bamboo shoots with mustard oil, red chili, turmeric and other Indian spices.
Ingredients
- ½ Kg bamboo shoot cut into small pieces
- 1 tbsp fennel seeds
- 3 tbsp yellow mustard seeds
- 1 tsp carom seeds
- 1 tbsp fenugreek seeds
- 10 to 15 cloves garlic
- 6 to 10 pieces green chili
- 200 gram mustard oil
- 1 tbsp turmeric powder
- 2 tbsp red chili powder
- Salt as per taste
Instructions
- Take ½ kg bamboo shoots in a bowl.
- Wash the bamboo shoot pieces very nicely, ensuring thorough cleaning. Strain all the pieces.
- In a frying pan, add 1 tbsp fennel seeds, 3 tbsp yellow mustard seeds, 1 tsp carom seeds, and 1 tbsp fenugreek seeds. Dry roast all the ingredients for 2 minutes.
- After 2 minutes, remove the spices from heat and let them cool for some time. Then coarsely grind them in a mixer grinder and transfer to a small bowl.
- Grind 6 to 10 green chilies and 10 to 15 cloves.
- Heat 200 gm of mustard oil in a frying pan.
- When the oil is hot, add the chili-garlic paste into it. Stir for a few minutes.
- After a few minutes, slowly add the bamboo shoots to the oil. Stir continuously until everything blends properly, for at least 6 to 7 minutes. (Pro tip: Ensure that there is no water left in the bamboo shoot pieces.)
- When the bamboo shoots have blended perfectly, add the spice mix into it. Mix thoroughly.
- Then add 1 tbsp turmeric powder, 2 tbsp red chili powder, and 2 tbsp salt. Mix thoroughly for 2 minutes.
- After 2 minutes, the bamboo shoot pickle is ready.
- Store it in a glass jar and leave it under the sun for two days. After 2 days, it is ready to be served.
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Notes
I always use fresh and thoroughly washed and dried bamboo shoots to improve the taste and texture of the pickle.
Fry fennel, mustard seeds, celery and fenugreek lightly and grind them coarsely, this gives depth and aroma to the pickle.
Heat mustard oil till it smokes, then fry the spices and bamboo shoots while stirring continuously.
There should be no moisture in the shoots; only dry pieces should be added to the oil and spices so that the pickle remains crisp.
After the pickle is made, I store it in a clean glass jar and keep it in the sun for two days, which enhances its taste even more.
Nutrition Info (Estimation Only)
Nutrition Facts
Bamboo Shoot Pickle (Bans Karil ka Achar)
Amount per Serving
Calories
111
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
366
mg
16
%
Potassium
72
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
242
IU
5
%
Vitamin C
1
mg
1
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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