Bamboo shoots

[Heroin]

8 minutes ago, meri_zindagi said:

Description

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

 

7 minutes ago, Manikyam said:

bamboo cut chesi kinda teestaru

[Manikyam]

7 hours ago, Heroin said:

 

arey thats nijam, check youtub

[Ellen]

8 hours ago, DummyVariable said:

It is not in our cuisine. 

Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu bans and karati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the tama is ready for consumption. Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.

In Assam, bamboo shoots are part of traditional Assamese cuisine. They are called khorisa and bah gaj in Assamese and "hen-up" in Karbi in Assam.

In Karnataka, India, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability) in Tulunadu and Malnad regions. It goes by the name kanile or 'kalale in the local language. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.^{[citation needed]}

In the Diyun region of Arunachal Pradesh, the Chakma people call them bashchuri. The fermented version is called medukkeye, and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar.^{[citation needed]}

In Jharkhand, India, the bambo shoots used as vegetable. Young shoot and stored shoots known as Karil and Shandhna respectively.^[5]

In the western part of Odisha, India, they are known as Karadi and are used in traditional curries such as Ambila, pithou bhaja and pickle. In monsoon, it can be abundantly found in Bamboo forest of Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an air tight container. They are also dried in sun increasing their shelf life and these dried shoots are called Hendua. The dried shoots are used in curries of roasted fish, called Poda Macha.^{[citation needed]}

In Nagaland (India), bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.^{[citation needed]}

In Manipur (India), they are known as u-soi. They are also fermented and preserved after which they are known as soibum. They are used in a wide variety of dishes – among which are iromba, ooti and kangshu etc.^{[citation needed]}

In Chittagong Hill Tracts, Bangladesh, bamboo shoots are a traditional food of the indigenous Jumma people. The preparation of their dishes consist of several steps. First, bamboo shoots are collected from the bamboo forest then defoliated and boiled in water. Afterwards, the bamboo shoot is prepared with shrimp paste, chili, garlic paste, and salt.^{[citation needed]}

[DummyVariable]

16 hours ago, meri_zindagi said:

Thai food lo use chestaru

Ok.