Bansh with Spiced Tomato Chutney

Ingredients

• 500g (17.6 oz) bamboo shoots, peeled and sliced 500g (17.6 oz) bamboo shoots, peeled and sliced
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon panch phoron (a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• For the Spiced Tomato Chutney: For the Spiced Tomato Chutney:
• 4 ripe tomatoes, chopped 4 ripe tomatoes, chopped
• 1 tablespoon mustard oil 1 tablespoon mustard oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 2 dried red chilies 2 dried red chilies
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the mustard oil over medium heat. Add the panch phoron and let it splutter.
2. 2.
   Add the sliced bamboo shoots and green chilies to the pot. Stir well to coat the bamboo shoots with the spices.
3. 3.
   Sprinkle turmeric powder, red chili powder, and salt over the bamboo shoots. Mix well.
4. 4.
   Pour water into the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the bamboo shoots are tender.
5. 5.
   While the bamboo shoots are cooking, prepare the spiced tomato chutney. Heat mustard oil in a separate pan and add mustard seeds and dried red chilies. Let them splutter.
6. 6.
   Add the chopped tomatoes, grated ginger, sugar, and salt to the pan. Cook the mixture on medium heat until the tomatoes are soft and the chutney thickens slightly.
7. 7.
   Once the bamboo shoots are tender, remove the pot from heat and let it rest for a few minutes.
8. 8.
   Serve the Bansh hot with the spiced tomato chutney on the side.

Treat your ingredients with care...

• Bamboo shoots — Make sure to peel the bamboo shoots properly to remove any tough outer layers. Slice them thinly for even cooking and to ensure tenderness.

Tips & Tricks

• If fresh bamboo shoots are not available, you can use canned bamboo shoots as a substitute.
• Adjust the spiciness of the dish by adding more or fewer green chilies and red chili powder according to your preference.
• Serve the Bansh with steamed rice or roti for a complete meal.
• To enhance the flavors, you can add a squeeze of lemon juice to the spiced tomato chutney.
• Leftover Bansh can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Bansh hot with a generous portion of spiced tomato chutney on the side. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the Bansh slices on a plate, creating an appealing pattern. Place a small bowl of spiced tomato chutney in the center. Sprinkle some red chili flakes and a drizzle of mustard oil on top for an extra touch of flavor and visual appeal.