Ekung

Ekung is a popular bamboo based food consumed in Arunachal Pradesh by the Nyishing tribe. Ekung is fermented bamboo shoots. Tribes collect bamboo shoots, chop them into small pieces after outer sheaths are removed and ferment them by placing them in a closed bamboo basket placed in pit covered with leaves. Stones are placed over leaves surface and allowed to ferment for 2-3 months.

Ingredients

  • 500 grams fermented bamboo shoot / baas ki kali
  • 4 green chillies, ground to paste
  • 1 1/2 teaspoons salt

Instructions

  1. Wash bamboo shoot and drain thoroughly. Cut into thin inch long slices
  2. Add green chillies paste and salt. Mix well.
  3. Heat the mixture in a pan. Stir in between. cook for 10-15 minutes till mixture is little most.
  4. Serve ekung as side dish.
  5. Wash bamboo shoot and drain thoroughly. Cut into thin inch long slices
  6. Add green chillies paste and salt. Mix well.
  7. Heat the mixture in a pan. Stir in between. cook for 10-15 minutes till mixture is little most.
  8. Serve ekung as side dish.

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