How to prepare........

For the preparation, firstly short tender shoots are selected and cut into small pieces and then it is immersed in water for about 1-2hrs. After 1 or 2hrs take it out and mix it with salt as per needed, Now add: 8-9 dried red chillies, grinded 4 tbsp mustard seeds, few curry leaves, 6-8 garlic pieces and grind it, 2 squeezed lime and 2 tbsp of cumin seeds. The mixture is mixed thoroughly and filled in a clean glass jar and then in the jar, warm mustard oil is poured till it is upto the level of the mixture. The jar is now closed tightly with the lid and it is basked in the sunlight for about two weeks and then, it is ready to be served...

Ingredients needed to pickle bamboo:

1 fresh bamboo shoot pinch of salt 80 ml mirin (Japanese rice vinegar) 55 g white sugar 2 tsp fish sauce

To pickle your bamboo: 1. Cut the bamboo shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm. off from the base. 2. Cut the bamboo into 5 mm wide strips and add to a pan of cold salted water. 3. Bring to a boil and boil rapidly for 10 minutes. Drain and refresh bamboo under cold water. 4. Repeat this process of boiling from a cold-water start, draining and refreshing two more times, to remove any bitterness. 5. To pickle the bamboo, place the rice vinegar and sugar in a small pan, and stir over low heat, without boiling, until sugar is dissolved. 6. Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced. 7. Remove from the stove, stir in the fish sauce and the prepared bamboo. 8. Let it cool and store in a lidded container (jar or Tupperware).