How to prepare and cook fresh pork in bamboo

Ingredients

• 4 medium Tomatoes (finely chopped)
• 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat if desired)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 1 large Onion (thinly sliced)
• 1 cup Bamboo Shoots (canned, drained and rinsed)
• 1/4 cup Coriander Leaves (Cilantro) (roughly chopped)
• 2 tablespoons Oil (vegetable or canola oil)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1/2 teaspoon Cumin Seeds
• to taste Salt

Instructions

1. Prepare all vegetables

   Wash the tomatoes, green chilies, onion, garlic and ginger. Chop tomatoes, slice onion thinly, mince garlic, grate ginger, slit chilies lengthwise and remove seeds if you prefer less heat.

   Time: PT10M

2. Heat oil and temper spices

   Place the skillet over medium heat, add oil, and let it warm. Add cumin seeds and let them sizzle for about 10 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté onions

   Add the sliced onion to the hot oil. Stir continuously and cook until the onions turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add ginger, garlic and chilies

   Stir in the minced garlic, grated ginger and slit green chilies. Cook for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

5. Cook tomatoes and spices

   Add chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook, stirring occasionally, until the tomatoes break down and the mixture becomes a thick, dry masala (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

6. Add bamboo shoots

   Stir in the drained bamboo shoots. Cook for another 5 minutes, allowing the bamboo to absorb the spices and become slightly crisp.

   Time: PT5M

   Temperature: Medium heat

7. Finish with coriander

   Turn off the heat and sprinkle chopped coriander leaves over the curry. Give a final gentle stir.

   Time: PT1M

8. Serve

   Transfer the dry curry to a serving bowl. Serve hot with steamed rice, roti, or paratha.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g