One of my
most favorite aroma based lists of foods, bamboo shoot is really close to my
heart. From the childhood, I remember mom cooking so called khorisa or baah
gaaj quite often, it actually sits in the traditional thali of Assam. The
flavor it produced is so different, so natural by its own. In fact, bamboo
shoot is consumed in different parts of India - it is known by different local
names. Apart from India, in many countries of Asia also, it is consumed.
Raw
bamboo shoot contains natural toxins, which need to be destroyed by boiling and
through the process of cooking. The toxin also gets destroyed in the process of
canning.
The outer
fibrous layer of the young bamboo shoots are stripped off first. The inner
little bit of creamy white core is crushed or grated and then it is kept in a
sterilized pot. After closing pot, it is left to ferment naturally for a week
or so. Once fermented, the pulp is separated and excess water is squeezed out.
Now, this fermented pulp is stored in a container for a year or even more, it
is popularly known as poka khorisa. Many people dry it under the sun too. It is
often used to make pickle by mixing salt, mustard oil and ghost chilies(found
in Assam).
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