Bamboo Shoots locally known as Tama (Nepali language) in the north-Eastern part of the Himalayan region of India are considered as one of the popular
traditional dishes. Bamboo Shoots (Tama)
are utilized as vegetables in various local dishes in the Himalayan region. The
diverse ethnic groups take fresh or fermented bamboo shoots as one of the most favored
traditional food items. It is considered an eatable shoot of numerous
bamboo species including Bambusa vulgaris and Phyllostachys edulis. Bamboo
Shoots are not only famous in the North-Eastern part of the Himalayan region
(India), the creamy color Bamboo shoots are also famous and popular in various
Asian cuisines. As in other words, we can also describe it as the integral
constituents of many of the popular traditional cuisines. The dark outer sheaths
around the Bamboo shoots are peeled off until the soft white interior (the
eatable portion is exposed). After that,
Bamboo shoots should be processed and boiled properly before it is consumed as
a freshly harvested shoots because it contains cyanogenic glycosides, natural
toxins which may pose serious health problems and the boiling process
completely destroys the toxins present in the fresh Bamboo shoots. The bamboo shoot
should be cooked and consumed as soon as possible because it becomes bitter in
taste when we store it for a long period of time. The eatable Bamboo shoots are
soft such as asparagus, that spring from the ground in the spring. The spring
shoots are bigger and harder than those reaped in winter.
Why
Bamboo Shoots are good to eat?
Bamboo shoots are not only a good
edible item but it also has good medicinal importance. Bamboo shoots have a tremendous capability of being utilized as significant well-being food as they
contain high proteins, amino acids, starches, numerous significant minerals,
and nutrients. Bamboo shoots-based weight control plans are a rich wellspring of
dietary strands and phytosterols and less cholesterol substance which make them
one of the famous common wellbeing nourishments. Some ethnic clans of Northeast
India utilized Bamboo shoots to control hypertension and cardiovascular
afflictions. The high dietary fibers and low fat present in the Bamboo shoots help
in reducing the thickening of arteries and can effectively control blood
pressure. Bamboo shoots contain phytochemicals, which have antibacterial and
antiviral impacts on the body. These Shoots also helps in boosting the immunity
as it contains a good amount of vitamins and minerals. These Shoots are low
in calories which helps in losing body fat and weight. Bamboo shoots are a
potential source of antioxidant properties. Phenolic acids have anti-microbial
and anti-inflammatory qualities that reduce the risk of several chronic
diseases like heart disease and cancer.
How to make Bamboo
Shoots Pickle (Tama KO Achaar in the Nepali language)?
1.
Fresh Bamboo shoots
are boiled and processed properly for about 10 – 15 minutes after that it is peeled
and chopped into small pieces.
2.
Add roasted 1tsp
of cumin seeds, 1tsp of fennel seeds, 1tsp of fenugreek seeds, and 1tsp of
mustard seeds.
3.
Coarsely ground
the roasted masala along with hot chili Dalle Khursani and some chili powder.
4.
Slice some ginger
into small pieces.
5.
After that put
the grounded masala, chopped Bamboo shoots, sliced ginger, vinegar, mustard
oil and salt as per the taste in a bowl and mixed it properly.
6.
After mixing all
the items properly it is now ready to be transferred in an airtight pickle jar
and for long term use place the pickle jar in direct sunlight at least
1-2 days.
Ingredients to
prepare Bamboo Shoots Pickle:
Fermented Bamboo Shoot - 2 Cup
Cumin Seeds - 1 Tsp
Fennel Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Mustard Seeds - 1 tsp
Red Chili Powder - 1 tsp
Dalle (Khursani) Chili - 3
Vinegar - 2 tbsp
Mustard Oil -half cup
Salt to taste
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