Kiren Rijiju Peels Arunachal Pradesh Bamboo Shoot In Viral Video
Image Credit: Instagram/Shutterstock

In north-eastern India, especially in Meghalaya or Nagaland, bamboo shoots are a common culinary treasure. They have the power to enhance the flavours and textures of various dishes and are highly popular in the region. Apart from their delicious taste, bamboo shoots are also nutritionally beneficial. They are packed with fibre, potassium, manganese, and antioxidants.

Shedding light on the remarkable virtues of bamboo shoots, we find Kiren Rijiju, Minister of Earth Sciences, gracing our Twitter timeline. In a captivating 42-second clip, the minister demonstrates the art of peeling bamboo shoots, carefully sourced all the way from the verdant lands of Arunachal Pradesh.

"Fresh bamboo shoots were sent all the way from Arunachal Pradesh. Very healthy and precious, so I am preparing myself. All the visitors who come to Arunachal Pradesh may please try some bamboo shoot dishes," he wrote along with the video/

The clip has garnered over 3-lakh views on Twitter. Take a look:

Various culinary delights, such as chicken, pork, and rice, are prepared with the addition of bamboo shoots in this region. These shoots impart a unique flavour to the dishes, elevating the dining experience to new heights. This seasonal ingredient undergoes boiling, fermentation, pickling, and even blending with other ingredients to create tantalising flavours. Furthermore, bamboo shoots offer multiple benefits, such as aiding in weight loss and promoting skin health.

Wondering what you can make from bamboo shoots? We've got a bamboo shoot fry recipe to try right here:

Ingredients

  • 1 foot long - tender bamboo shoot
  • 2 tsp - baking soda
  • 1 tsp - fenugreek
  • 4 - dry red chillies
  • 1 cup - oil
  • Salt to taste

Method

  • Scale off the hard exterior of the bamboo shoot, wash and cut into small pieces.
  • Add the baking soda and mix it well.
  • Fry the methi seeds and red dry chillies and add salt to taste.
  • Put the bamboo shoot into the pan and cook on a slow fire.
  • When the bamboo shoot dries up, add 2 tbsps of water, stir well.
  • Serve hot and crisp.