Chakhwi - Bamboo Shoot Curry

Chakhwi - Bamboo Shoot Curry

Chakhwi is one of the very traditional and very delicious and healthy preparations of the Tripuri cuisines. The people whoever had tasted once to some of the preparation they could not but tested it for life. Some of the Tripuri dishes have become a regular feature in non-Tripuri family also. One of the most important ingredient of Tripuri cuisine is Berma and Pork , Berma is basically fermented dried puthi fish. The flavor of the Berma is not very pleasant, but when cooked its flavor is mouthwatering and appetizer for Tripuri people. But this recipe is purely VEG. Main ingredients of the veg chakhwi is Bamboo Shoot, Green Papaya and verities of lentil.

Large number of Tripuri cuisine is prepared without oil. In that health point of view it is very good even for those who are restricted to take fatty and oily food. Some of the Tripuri cuisine are listed below: Awandru, Bwtwi, Chakhwi, Chakhwtwi, Chakhwtwi Kwthwng, Thokni Chakhwi, Berma bwtwi, Chatang, Mosodeng, Deng, Gudok,  Bhangui, Muitru, Hontali, Muhr, Mwkhwi, Napek, Peng, Rabra, Ruk, Ser, Sok, Yohk, Yaksapik . But most of the Tripuri household serves genuine Bengali Food too.

Ingredients:
Bamboo shoots: 500 gm.
Jack fruit seed :100 gm.
Green papaya:100 gm.

Drumstick Leaf 1 bunch

12 types of lentil – total 200 grm
Backing soda:2 tea spoon full.
Green chili:10 no.
Ginger:50gm.

Turmeric powder: 1 tsp.
Fresh Lemon leaves:12 no.
Rice flour: 2 tsp (30-40 gm.)

Ghee – 4 tbsp

Red chili- 1 or two pieces

Black pepper powder as per test

Salt as per test

Preparation:
Peel off the bamboo shoots, cut the tender part of shoots into small piece of 1-2 cm. each. Take the skin of he green papaya, cut into small piece of 3-4 cm. Peel of the skin of the jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it longitudinally into two half. Soak all the lentil in water for 3-4 hours, Make the ginger to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. split the chili remove the seeds.
Procedure:
1. Take 2Ltr of water in a big pan/karaih. Add two spoon of baking soda, bring it to boil for 5 minutes. Remove the foam slowly by serving spoon that is formed.
2. Add salt to taste, one spoon of turmeric continue to boil, add splitted green chili and chopped ginger, allow it to boil for 3 minutes.
3. Add the bamboo shoot , all lentil, jackfruit seeds and salt. Keep the burner medium to high flame. Boil it for another 15 minutes.
4. Pour papaya and fresh drumstick leaf in the pan continue to cook for 20 minutes, cover with lid.
5. Bring down the flame to simmer, add the rice flour paste in the pan, slowly stir the curry simultaneously. Cover with lid, keep it for 5 minutes.
6. Add the torn fresh lemon leaves and black pepper powder. Mix it properly in the curry, cover with lid, keep for 2-3 minutes.
7. Remove from the fire, transfer to a serving bowl and 4 tbsp Ghee, serve warm with rice.

 

Note: If you want to make Non-veg CHAKHWI than add pork medium pieces instead of papaya.


Recipe By : Manna Majumder
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Chal Kumro pata -r Shidol Bora (fermented fish wrap)

           


Shidol  Bora (fermented fish wrap)

                           

Ingredients:

White Pumpkin leaves: 6-8 medium pieces (should be soft ones)

10 small Shidol shutki (fermented fish)

3 big onions chopped

15 garlic cloves

Salt as needed

1 teaspoon turmeric powder

1 teaspoon red chilli powder

7-8 green chillies, chopped

Method:

Wash the leaves and soak into salt water for couple of minutes to become soft. Remove and keep aside. Take care not to tear them.

Now wash and clean the fermented fish (Shidol) properly. Cut the big onion into thin slices or chopped. Set a small pan on high heat and add the mustard oil. When the oil begins to sizzle, add the sliced onions and crushed garlic cloves and fry until turn slightly brown. Add the shutki and fry on high heat.

As the shutki gets fried, crush the garlic cloves in a mortar using a pestle. When the shutki turns soft, add salt, turmeric and red chilli powder. Stir well and little water. Finally add the chopped green chili and stir for a few minutes. Cover the pan with its lid on low heat for 10-15 minutes.

Now spread pumpkin leaves on a tray and place little amount of shidol cutney in it. Fold from all sides and cover. 

Now if you want can be dip into the thin batter to bind the pokora / bora (optional)  and make shallow fry  the pokora in hot oil until golden brown.

Serving suggestion

It is usually eaten with plain white rice.
Author : Manna Majumder
Recipe By : Tapasi Dhar
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PORK VARTA

PORK VARTA

PORK VARTA -Ethnic Food of Tripura-India

  Ingredient
Pork piece( bite size) 500 gram...
Onion- Finely cut(longitudinally) 200 gram
Ginger- 50 gram finely chopped
Green Chili- as to taste roasted direct on fire
Red chili- 4/5 piece roasted direct in fire
Salt- as to taste

Procedure

  Wash the pork in semi hot water and then boil in salt water at min 100 deg temp until water dries
Mix half amount of chopped onion with ginger, Green and red chili very well by messing. Add boiled piece of pork. mix well. add salt to taste if needed. May Add chopped coriander leaves also. Keep aside in a covered bowl for 1 hour.
During serving add the balence onions and enjoy the most delicious food.

Caution:- Must boil the meat min at 100 deg C very well

Bhangui - Traditional food of Tripura

Bhangui

Ingredients:

White flavored sticky rice (Binni rice/ Govindobhog Rice) – 1 KG

Ghee or edible oil- 250 grm

Onion- 2 pieces (Big)

Ginger- 2-3 inch

Bhangui / Banana leaf- 5

Cooking procedure:

 Wash sticky rice thoroughly and dry them in sun. Once dried mix ghee/edible oil with julienne cut onion , ginger and salt. Make a cone shape with Bhangui / Banana leaf  (Bhangui leaf) and pour the rice without leaving any space .

Noe tie the leaf tightly and dip all the  cone tied preparation in water and boil them for an hour and turn off the owven.

Serve with some fish fry , egg fry or any fired item. It’s very testy.